Cantaloupe, Prosciutto, and Cabrales Salad

Submitted by cchampion1974

"From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around I used a regular good quality blue cheese and liked it much better. This is personal preference of course. I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 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
• 1⁄2 cup cabrales cheese, crumbled
• 2 tablespoons honey
• 1 sprig rosemary
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

directions

1. Submerge the sprig of rosemary in the honey and allow to infuse for a day or two. You can skip this step but I really enjoyed the hint of rosemary.
2. Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk.
3. In separate bowl combine arugula and vinegar mixture, tossing to combine.
4. Arrange cantaloupe wedges on large platter.
5. Top cantaloupe with arugula mixture.
6. Place small pieces of prosciutto on top of arugula and then sprinkle cheese on top.
7. Drizzle honey and remaining EVOO over salad.
8. Sprinkle with salt and pepper.