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Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette

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Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette

TOTAL TIME: 20 MIN
SERVES: 4
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. Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the arugula and serve right away.
WINE A slightly sweet wine will add a grace note to this mildly sweet dish. Look for a light, flowery white, such as the 2003 Michele Chiarlo Nivole Moscato d'Asti or the 2003 Hogue Late Harvest Riesling from Washington State.

Recipe by Eric Michel Klein
This recipe originally appeared in July, 2004.