Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Ingredients

• 1 teaspoon sugar
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 12 cups arugula leaves
• 4 teaspoons canola oil
• 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
• 8 very thin slices prosciutto (about 4 ounces)
• + 3 more ingredients
• • 1 cup (1/2-inch) cubed cantaloupe
  • 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
  • 2 tablespoons rice vinegar

1. Combine first 5 ingredients in a food processor; process until smooth.2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.

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