Arugula, Prosciutto, and Cantaloupe Salad Recipe

Arugula, Prosciutto, and Cantaloupe Salad Recipe

  • 2 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 small ripe cantaloupe
  • 8 cups packed arugula leaves
  • 4 ounces thinly sliced prosciutto (a little less than 1 1/6 inch thick)
  1. Put the vinegar in a small bowl. Gradually whisk in the oil. Season with salt and pepper to taste. (The dressing can be made 1 day ahead, covered, and stored at room temperature.)
  2. Cut the cantaloupe in half, and save one half for another use. Peel the cantaloupe and scoop out the seeds. Cut into 1/8-inch-thick slices, then cut each slice crosswise into thirds. Refrigerate until ready to serve.
  3. Toss the arugula and vinaigrette in a large serving bowl. Add the cantaloupe and toss lightly. Cut the prosciutto (including the fat) into 1/4-inch-wide strips. Scatter over the top of the salad and toss again. Season with pepper and serve immediately.
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