1 tablespoon Dijon mustard
1/4 cup champagne vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh tarragon
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces sliced prosciutto, cut into thin strips
1/2 cantaloupe, rind removed, cut into wedges
1 pound farfalle pasta, cooked and cooled
1 cup pitted Castelvetrano olives, halved
The salad can be refrigerated for a day before serving. Just leave off the prosciutto until last minute.