Prosciutto and Melon Salad with Cantaloupe Vinaigrette

Ingredients

• 1 cup cubed cantaloupe
• 2 tbsp rice vinegar
• 4 tsp canola oil
• 1 tsp sugar
• 1/4 tsp salt
• 12 cups arugula leaves
• 1 medium honeydew melon, peeled, seeded, and cut into 24 slices
• 1 medium cantaloupe, peeled, seeded, and cut into 24 slices
• 8 very thin slices prosciutto (about 4 ounces)
• 1/2 tsp freshly ground black pepper