Cantaloupe, Prosciutto, and Cabrales Salad

Name: Cantaloupe, Prosciutto, and Cabrales Salad
Ingredients: 3 tablespoons extra virgin olive oil, divided; 2 teaspoons sherry wine vinegar; 3 cups loosely packed arugula; 1 (3 1/4 lb) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick); prosciutto, cut into thin strips; 12 cup cabrales cheese, crumbled; 2 tablespoons honey; 1 sprig rosemary; 14 teaspoon kosher salt; 14 teaspoon fresh ground black pepper

10 ingredients

9 steps

Ingredients

3 tablespoons extra virgin olive oil, divided
2 teaspoons sherry wine vinegar
3 cups loosely packed arugula
1 (3 1/4 lb) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick)
prosciutto, cut into thin strips
12 cup cabrales cheese, crumbled
2 tablespoons honey
1 sprig rosemary
14 teaspoon kosher salt
14 teaspoon fresh ground black pepper

Directions

1

Submerge the sprig of rosemary in the honey and allow to infuse for a day or two.
2

You can skip this step but I really enjoyed the hint of rosemary.
3

Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk.
4

In separate bowl combine arugula and vinegar mixture, tossing to combine.
5

Arrange cantaloupe wedges on large platter.
6

Top cantaloupe with arugula mixture.
7

Place small pieces of prosciutto on top of arugula and then sprinkle cheese on top.
8

Drizzle honey and remaining EVOO over salad.
9

Sprinkle with salt and pepper.