Cantaloupe and Prosciutto
CATEGORIES
INGREDIENTS
  • 2 tablespoons ice wine (eiswein) or other sweet white dessert wine
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Champagne vinegar
  • 2 teaspoons balsamic vinegar, preferably aged
  • Salt and freshly ground pepper
  • One 2-pound cantaloupe—halved, seeded and cut lengthwise into 1/4-inch-thick slices
  • 1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices
  • 4 thin slices of prosciutto
  • 2 cups baby arugula (1-1/2 ounces)
DIRECTIONS
  1. In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.
  2. In a shallow dish, drizzle the cantaloupe with 1 1/2 tablespoons of the dressing and toss to coat.
  3. Arrange the slices on plates.
  4. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing.
  5. Drape a slice of prosciutto over the cheese.
  6. In the shallow dish, toss the arugula with the remaining dressing.
  7. Top the salads with the arugula and serve right away