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Cantaloupe, Prosciutto Arugula Salad
I had this salad for the first time at a Farm to Table outdoor dining experience. It blew my mind that I had to create my take on the recipe. I hope you enjoy!
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Prep Time
8
mins
Course
Salad
Servings
6
Ingredients
8
oz
fresh arugula
1/2
cantaloupe
halved, seeded, peeled and cut into thin wedges
1/2
cup
red onion
thinly sliced
6-8
thin slices
prosciutto
torn into bite size pieces
Dressing
1/4
cup
apple cider vinegar
1
TBSP
minced shallot
1/2
tsp
minced garlic
1/2
tsp
dijon mustard
1/2
tsp
salt
1/4
tsp
freshly ground pepper
1/2
cup
olive or avocado oil
Instructions
Make the dressing
In a mixing bowl, whisk together vinegar, shallots, garlic, mustard, salt and pepper.
Add the oil in a slow, steady stream until well incorporated.
Add in herbs and set aside while you prepare salad.
Make the salad
In a large bowl, combine the arugula , cantaloupe and red onion.
Drizzle in ΒΌ cup of the vinaigrette and toss to combine. Add more dressing depending on your preference.
Add in the prosciutto and lightly toss.
Keyword
easy, fresh, Paleo, quick