Honeydew Melon and Prosciutto Rocket Salad with a Light Red Wine Vingerette
½ small cantaloupe (about 1 lb)
2 tbsp. olive oil
1 tbsp. red-wine vinegar
1 tsp. Dijon mustard
Kosher salt and pepper
2 bunch arugula
½ small Red Onion
4 oz. thinly sliced prosciutto
Crusty bread, for serving
Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.
In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 tsp each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.