Cantaloupe, Prosciutto and Arugula Salad with Champ

Name: Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup champagne vinegar; 1 tablespoon minced shallot; 1/2 teaspoon minced garlic; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup vegetable oil; 1/4 cup olive oil; 1 tablespoon chopped fresh herbs, such as basil, chives and parsley; 1 cantaloupe, peeled seeded and cut into 1/2-inch dice; 1/2 cup thinly sliced red onion; 8 thin slices prosciutto, cut into thin strips; 10 ounces fresh arugula, washed and spun dry; 1 cup roughly chopped toasted Marcona almonds, or other almonds with skin removed

Servings: persons

1/4 cup champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh herbs, such as basil, chives and parsley
1 cantaloupe, peeled seeded and cut into 1/2-inch dice
1/2 cup thinly sliced red onion
8 thin slices prosciutto, cut into thin strips
10 ounces fresh arugula, washed and spun dry
1 cup roughly chopped toasted Marcona almonds, or other almonds with skin removed

1
In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
2
Combine the vegetable oil and olive oil in a measuring cup.
3
While continuously whisking the vinegar mixture, add the oil in a slow, steady stream, until completely emulsified.
4
Whisk in the fresh herbs and set aside as you prepare the salad.
5
In a large bowl, combine the cantaloupe, red onion, prosciutto, arugula and almonds.
6
Drizzle with 1/2 cup of the vinaigrette and season lightly with salt and pepper.
7
Toss gently to combine; all ingredients should be well coated with the vinaigrette.
8
Serve immediately.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, and more.

Yes, Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions