Prosciutto and Gorgonzola Salad

• 4 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 12 teaspoon Dijon mustard
• salt and black pepper
• 2 gem lettuce
• 5 ounces arugula leaves
• 1 cantaloupe, peeled, seeded and cubed
• 7 ounces gorgonzola, crumbled
• 8 slices prosciutto
• 1 tablespoon flat leaf parsley, chopped

1. Whisk together the olive oil, vinegar and mustard and season well.
2. Trim the root and separate the leaves of the lettuce; slice the hearts in two.
3. Place in a large bowl with the arugula, and pour over the dressing.
4. Mix well; pile on a serving plate.
5. Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips.
6. Scatter the parsley on top and serve.

extra virgin olive oil, red wine vinegar, mustard, salt, gem lettuce, arugula, cantaloupe, gorgonzola, prosciutto, flat leaf parsley

Taken from www.food.com/recipe/prosciutto-and-gorgonzola-salad-352135 (may not work)