Cantaloupe & Prosciutto Salad with Crispy Shallots

Ingredients:
For The Shallots:
2 Cups EVOO
5 Shallots, thinly sliced

For The Salad:
5oz. Package of Baby Arugula
1/2 Cantaloupe, Cut Into cubes
6 Slices Prosciutto
Balsamic Vinegar
Flakey Sea Salt & Crushed Red Pepper To Serve

 

Instructions:
For The Shallots (Recipe from Gjelina):
Line a dish with paper towel. Heat the olive oil in a small saucepan over medium-high heat. Once the oil is warm, add shallots. Cook, stirring frequently, until deep golden brown. Using a slotted spoon, remove the shallots to your plate & let cool. Store cooled shallots in an airtight container at room temp up to 3 days. Once cool, store the oil in the refrigerator up to 7 days.

For The Salad:
On a large serving plate add arugula, cantaloupe, and prosciutto slices. Top with crispy shallots and sprinkle with shallot infused olive oil and balsamic. Serve with flakey sea salt and crushed red pepper.