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Cantaloupe, Prosciutto, and Cabrales Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons sherry vinegar
  • 3 cups loosely packed arugula
  • 1 (3 1/4-pound) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick) wedges
  • 4 (1/2-ounce) slices prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) Cabrales cheese, crumbled
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 269
  • fat 16.6 g
  • satfat 4.8 g
  • monofat 9.3 g
  • polyfat 2.1 g
  • protein 8.3 g
  • carbohydrate 25 g
  • fiber 0.3 g
  • cholesterol 21 mg
  • iron 1 mg
  • sodium 621 mg
  • calcium 137 mg

How to Make It

  1. Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.