- 2 tablespoons red wine vinegar
- 1 teaspoon shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 8 ounces fresh arugula, rinsed and spun dry
- 2 cups cantaloupe, cubed
- 1/4 lb. prosciutto, torn into bite-size pieces
- 1/2 cup red onion, thinly sliced
- 1/4 cup parmesan cheese, grated
- Salt and Pepper, to taste
In a small bowl, whisk the first 5 ingredients together with salt and pepper. On a large serving plate. Lay the arugula down as the bottom layer. Top with cantaloupe, prosciutto and onion. Drizzle desired amount of dressing over the top with parmesan cheese. Serve immediately.
