TLC Cooking "Emeril's Cantaloupe, Prosciutto, and Arugula Salad with a White Wine Vinaigrette"

Emeril's Cantaloupe Proscuitto Arugula

YIELD 10 servings

INGREDIENTS

Serve with Sauvignon Blanc
Sauvignon Blanc vinegar	1/4 cup
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

PREPARATION:

Method

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

Editor's Note

Look for organic, local produce and humane prosciutto—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Divine Wine Episode of Emeril Green.
WATCH VIDEO: Emeril cooks your favorite recipes.

This recipe appears in: Salads

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