Arugula, Melon And Prosciutto Salad


  • 1/2 small cantaloupe (about 1 lb), seeded
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) red-wine or sherry vinegar
  • 1 teaspoon(s) Dijon mustard
  • Kosher salt and pepper
  • 2 bunch(es) arugula, thick stems discarded (about 8 cups)
  • 1/2 small red onion, thinly sliced
  • 4 ounce(s) thinly sliced prosciutto
  • Crusty bread, for serving
    • Description

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