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Ingredients

• 1 cup (1/2-inch) cubed cantaloupe
• 2 tablespoons rice vinegar
• 4 teaspoons canola oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 12 cups arugula leaves
• 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
• 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
• 8 very thin slices prosciutto (about 4 ounces)
• 1/2 teaspoon freshly ground black pepper

Description

Prosciutto And Melon Salad With Cantaloupe Vinaigrette A Different Interpretation Of The Classic Italian Antipasto Of Melon And Prosciutto, The Ripe Cantaloupe Gives Out A Smooth Dressing!

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