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Arugula, Cantaloupe, Roasted Tomatoes, Parsley, and Goat Cheese Salad with a Lemon Vinaigrette

This is a great recipe to make as a first course to grilled chicken or to, simply, enjoy on its own.  Cantaloupe, cooked in olive oil, combined with arugula, roasted cherry tomatoes, goat cheese, and a lemon vinaigrette, gives off a delicious burst of flavor to this late summer salad. 
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Ingredients
  

  • 1 cup cherry tomatoes halved
  • 1/2 tablespoon fresh rosemary finely chopped
  • 1 small to medium cantaloupe seeded, rind left on and cut into ½-inch slices
  • 4 cups arugula
  • 2 tablespoons fresh flat-leaf parsley chopped
  • 2 tablespoons fresh lemon juice
  • 7 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup plain goat cheese crumbled

Instructions
 

  • Preheat the oven to 375°F.  Place the tomatoes on a baking sheet lined with parchment paper, cut side up.  Drizzle with 1 tablespoon of olive oil.  Sprinkle the rosemary over the top, season with salt and roast for approximately 35-45 minutes.  Remove from the oven and set aside.
  • While the tomatoes are roasting, season both sides of the cantaloupe slices with salt and pepper.  Heat 2 tablespoons of the olive oil in a large pan over high heat.  Reduce the heat to medium-low and working in batches if you need to, add the cantaloupe, and cook on each side, approximately 4 minutes total.  Remove from the heat and set aside.
  • Put the lemon juice, remaining 4 tablespoons olive oil, salt and pepper in a small bowl and whisk to combine.  Set aside.
  • Put the arugula on a serving platter or on individual plates.  Arrange the cantaloupe on top of the arugula and tuck the roasted tomatoes in between and on top.  Drizzle with the vinaigrette.  Sprinkle the parsley and goat cheese over the top and season with freshly ground black pepper, if desired.  Serve right away.