Arugula Salad with Melon and Prosciutto

January 1, 2016
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YIELD  Serves 4 (serving size: 1 cup)

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 4 cups arugula
  • 1 cup thinly sliced peeled cantaloupe
  • 2 ounces thinly sliced prosciutto

INSTRUCTIONS

  1. Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.

Inspired by a recipe from: Myrecipe.com

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