Cantaloupe Prosciutto And Arugula Salad Recipes

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD

Steps:

• In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
• In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
• Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO

Steps:

• Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
• Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
• Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

ARUGULA, MELON AND PROSCIUTTO SALAD RECIPE - (4.5/5)

Steps:

• Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl. In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoons each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.

CANTALOUPE, PROSCIUTTO AND ARUGULA SALAD

Steps:

• In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
• While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
• Whisk in the herbs and set aside while you prepare the salad.
• In a large bowl combine the arugula and red onion.
• Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
• Toss gently to combine.
• Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
• Serve immediately.
• NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.