© Tina Rupp
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.

Step 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.

Suggested Pairing

A slightly sweet wine will add a grace note to this mildly sweet dish. Look for a light, flowery white, such as a Moscato d'Asti or Washington State Riesling.

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