Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
How to Make It
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.
Yummy! A tasty refreshing summer salad that we ate for lunch. Used crumbled gorgonzola that I had on hand. Both my husband (who usually is not fond of salad with fruit)and I loved the blend of flavors - sharp cheese, peppery greens and sweet fruit & honey. Great for company or everyday.
I used some goat cheese I had instead of the blue. I also blended the sherry vinegar and veg. oil with some fig compote for the dressing. Tossed the arugula, melon, and some shaved sweet onion with the dressing, topped with prosciutto and goat cheese. Figs go very well with the melon and bitter flavor of the arugula. Overall, this was great - i'll try it with the blue cheese or Cabrales if I can find it.
A great way to start a summer meal. I made it even easier by placing the melon, prosciutto and blue cheese (I had gorgonzola on hand) on a plate, topping with arugula, drizzing with sherry vinegar and olive oil, and adding a grind of black pepper. Perfection!
All the flavors were here....salty, sweet, pungent and peppery for an amazing combination. The cabrales was a bit too strong for my taste. I made this again with a good quality blue cheese and liked it better but that's just me.
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