Cantaloupe, Prosciutto and Arugula Salad

• 14 cup champagne vinegar (or white wine vinegar)
• 1 tablespoon minced shallot
• 12 teaspoon minced garlic
• 12 teaspoon Dijon mustard
• 12 teaspoon salt (plus more to taste)
• 14 teaspoon fresh ground black pepper (plus more to taste)
• 12 cup vegetable oil
• 14 tablespoon minced basil (Any herbs may be used that total 1 Tablespoon together)
• 14 tablespoon minced chives
• 14 tablespoon minced parsley
• 14 tablespoon minced dill
• 8 ounces fresh arugula (rinsed and spun dry)
• 12 cup thinly sliced red onion
• 1 medium cantaloupe, halved, seeded, peeled and cut into thin wedges
• 8 thin slices prosciutto, torn into bite-size pieces

1. In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt and pepper and whisk to combine.
2. While continuously whisking, add the oil in a slow, steady stream until completely incorporated.
3. Whisk in the herbs and set aside while you prepare the salad.
4. In a large bowl combine the arugula and red onion.
5. Drizzle in 1/4 cup of the vinaigrette to taste, if desired, and season lightly with salt and pepper.
6. Toss gently to combine.
7. Arrange the cantaloupe wedges on a large serving plate and top with the arugula salad and prosciutto.
8. Serve immediately.
9. NOTE: Any unused vinaigrette can be stored in a non-reactive, airtight container in the refrigerator for up to 2 days.

champagne vinegar, shallot, garlic, mustard, salt, ground black pepper, vegetable oil, basil, chives, parsley, dill, arugula, red onion, cantaloupe

Taken from www.food.com/recipe/cantaloupe-prosciutto-and-arugula-salad-483564 (may not work)