Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette

• Recipe by Eric Michel Klein

Ingredients

1. 2 tablespoons ice wine (eiswein) or other sweet white dessert wine
2. 1 tablespoon extra-virgin olive oil
3. 1 teaspoon Champagne vinegar
4. 2 teaspoons balsamic vinegar, preferably aged
5. Salt and freshly ground pepper
6. One 2-pound cantaloupe—halved, seeded and cut lengthwise into 1/4-inch-thick slices
7. 1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices
8. 4 thin slices of prosciutto
9. 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.