Spinach and Arugula Salad with Summer Melons, and Prosciutto

Serves 8-10

Ingredients:

Salad:
2 pounds Baby Spinach, cleaned
½ pound Prosciutto, sliced and cut into fine threads
2 assorted Summer Melons such as Yellow Seedless Watermelon, Crenshaw, Gallia, Casaba, or Cantaloupe, cubed or cut into desired shape, about 2 cups of each
4 oz Micro Green Arugula
1 medium Red Onion, sliced thin
3 Eggs, hardboiled and cut into 8 quarters

Sherry Vinaigrette:
⅓ cup Sherry
3 oz Red Wine Vinegar
1 Tbl Soy Sauce
¼ cup Sugar
½ tsp Dry Mustard
To taste - Ginger, grated fresh (optional)
⅓ cup Extra Virgin Olive Oil

Method:

Salad:
Place all the above ingredients in a large salad bowl, but do not mix until vinaigrette is added.

Sherry Vinaigrette:
In a blender combine sherry, red wine vinegar, soy sauce, sugar and mustard. At medium speed slowly pour in oil. Drizzle over salad and toss well.