Cantaloupe, Prosciutto, and Cabrales Salad Recipe

Name: Cantaloupe, Prosciutto, and Cabrales Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, divided; 2 teaspoons sherry wine vinegar; 3 cups loosely packed arugula; 1 (3 1/4 lb) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick); prosciutto, cut into thin strips; ½ cup cabrales cheese, crumbled; 2 tablespoons honey; 1 sprig rosemary; ¼ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper

Servings: persons

3 tablespoons extra virgin olive oil, divided
2 teaspoons sherry wine vinegar
3 cups loosely packed arugula
1 (3 1/4 lb) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick)
prosciutto, cut into thin strips
½ cup cabrales cheese, crumbled
2 tablespoons honey
1 sprig rosemary
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

1
Submerge the sprig of rosemary in the honey and allow to infuse for a day or two.
2
You can skip this step but I really enjoyed the hint of rosemary.
3
Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk.
4
In separate bowl combine arugula and vinegar mixture, tossing to combine.
5
Arrange cantaloupe wedges on large platter.
6
Top cantaloupe with arugula mixture.
7
Place small pieces of prosciutto on top of arugula and then sprinkle cheese on top.
8
Drizzle honey and remaining EVOO over salad.
9
Sprinkle with salt and pepper.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, divided, 2 teaspoons sherry wine vinegar, 3 cups loosely packed arugula, 1 (3 1/4 lb) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick), and more.

Yes, Cantaloupe, Prosciutto, and Cabrales Salad 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.

Cantaloupe, Prosciutto, and Cabrales Salad

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