Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Oxmoor House
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
How to Make It
Step 1
Combine first 5 ingredients in a food processor; process until smooth.
Step 2
Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
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LouisePearl's Review
Delicious and unique! Great for a summer luncheon, served with some nice chewy bread. Yum!
SaraSaraT's Review
Delicious. Super fresh and easy to make. Make sure you have great melons, otherwise this would probably be pretty disappointing.
irwin33's Review