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




Step 1

Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.

Step 2

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.