Avocado and Cantaloupe Salad with Creamy French Dressing

2 tablespoons white sugar

2 teaspoons paprika

¼ teaspoon salt

¼ teaspoon dry mustard powder

3 tablespoons apple cider vinegar

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1 pinch cayenne pepper

¾ cup vegetable oil

6 cups baby arugula leaves

¼ cantaloupe - peeled, seeded, and cubed

1 avocado - peeled, pitted, and cubed

½ cup toasted slivered almonds

Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy.

Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.