Cantaloupe, Prosciutto and Arugula Salad

A fantastic recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast -- we eat it often during the summer!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup champagne vinegar (or white wine vinegar)
• 1  tablespoon  minced shallot
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon salt (plus more to taste)
• 1⁄4 teaspoon fresh ground black pepper (plus more to taste)
• 1⁄2 cup  vegetable oil
• 1⁄4 tablespoon  minced basil (Any herbs may be used that total 1 Tablespoon together)
• 1⁄4 tablespoon  minced chives
• 1⁄4 tablespoon  minced parsley
• 1⁄4 tablespoon  minced dill
• 8  ounces  fresh arugula (rinsed and spun dry)
• 1⁄2 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

Directions

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.