• 35 Ratings

This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

Cook's Notes

Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Reviews

35 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 4