Ingredients
-
3
-
2
-
3
-
1
-
-
1/2
-
2
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Cantaloupe, Prosciutto, and Cabrales Salad, From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around used a regular good quality blue cheese and liked it much better This is personal preference of course I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey , From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around used a regular good quality blue cheese and liked it much better This is personal preference of course I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey
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Steps
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1
Done
|
Submerge the Sprig of Rosemary in the Honey and Allow to Infuse For a Day or Two. You Can Skip This Step but I Really Enjoyed the Hint of Rosemary. |
|
2
Done
|
Combine 1 1/2 Tablespoons Oil and Vinegar, Stirring With a Whisk. |
|
3
Done
|
in Separate Bowl Combine Arugula and Vinegar Mixture, Tossing to Combine. |
|
4
Done
|
Arrange Cantaloupe Wedges on Large Platter. |
|
5
Done
|
Top Cantaloupe With Arugula Mixture. |
|
6
Done
|
Place Small Pieces of Prosciutto on Top of Arugula and Then Sprinkle Cheese on Top. |
|
7
Done
|
Drizzle Honey and Remaining Evoo Over Salad. |
|
8
Done
|
Sprinkle With Salt and Pepper. |
