Cantaloupe, Prosciutto and Arugula Salad with Champagne Vinaigrette

• 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.

champagne vinegar, shallot, garlic, mustard, salt, freshly ground black pepper, vegetable oil, olive oil, fresh herbs, cantaloupe, red onion, arugula, marcona almonds

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cantaloupe-prosciutto-and-arugula-salad-with-champaigne-vinaigrette-recipe.html (may not work)