Arugula, Prosciutto, and Cantaloupe Salad

1. 1

   Put the vinegar in a small bowl.

2. 2

   Gradually whisk in the oil.

3. 3

   Season with salt and pepper to taste.

4. 4

   (The dressing can be made 1 day ahead, covered, and stored at room temperature.)

5. 5

   Cut the cantaloupe in half, and save one half for another use.

6. 6

   Peel the cantaloupe and scoop out the seeds.

7. 7

   Cut into 1/8-inch-thick slices, then cut each slice crosswise into thirds.

8. 8

   Refrigerate until ready to serve.

9. 9

   Toss the arugula and vinaigrette in a large serving bowl.

10. 10

    Add the cantaloupe and toss lightly.

11. 11

    Cut the prosciutto (including the fat) into 1/4-inch-wide strips.

12. 12

    Scatter over the top of the salad and toss again.

13. 13

    Season with pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.