(makes 6 servings)
For the vinaigrette:
1/4 cup lemon juice
1/3 cup canola or other light vegetable oil
1/3 cup extra virgin olive oil
For the salad:
1 medium (about 3 cups) cantaloupe, peeled, seeded and cut into 1-inch slices
3 cups seedless watermelon, peeled and cut into 1-inch cubes
2 bunches (about 3 cups, unpacked) arugula, washed and dried
1 medium red onion, peeled and shaved paper-thin
6 paper-thin slices of parmesan, for garnish (optional)
1. Make the vinaigrette: Place the lemon juice in a small bowl and add the canola or vegetable oil and the olive oil in a steady stream, whisking vigorously. Add salt and pepper to taste; set aside.
2. Make the salad: In a medium bowl, combine the cantaloupe, watermelon, arugula and red onion. Season with salt and pepper to taste. Add about 1/2 cup of the vinaigrette and combine until lightly coated.
3. To serve, place half of the melon on individual plates, then layer each with a mound of arugula and the remaining melon. Top with thin slices of parmesan and drizzle the remaining vinaigrette around the plates, if desired. Serve immediately.