Cantaloupe, Prosciutto, and Cabrales Salad

• 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
• 12 cup cabrales cheese, crumbled
• 2 tablespoons honey
• 1 sprig rosemary
• 14 teaspoon kosher salt
• 14 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.

extra virgin olive oil, sherry wine vinegar, arugula, cantaloupe, cabrales cheese, honey, rosemary, kosher salt, ground black pepper

Taken from www.food.com/recipe/cantaloupe-prosciutto-and-cabrales-salad-426645 (may not work)