Cantaloupe, Prosciutto, and Cabrales Salad

  • 5starkitchen Posted: 05/21/10
    Worthy of a Special Occasion

    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.

  • Lovetocreate Posted: 08/05/10
    Worthy of a Special Occasion

    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.

  • AustinCheryl Posted: 08/01/10
    Worthy of a Special Occasion

    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.

  • marthainMA Posted: 06/12/10
    Worthy of a Special Occasion

    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!

advertisement

More From Cooking Light