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Warm Melon and Prosciutto Salad

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A pungent pink-peppercorn vinaigrette and peppery greens invigorate a traditional pairing of prosciutto and melon.

  1. 2 tablespoons white wine vinegar
  2. 1 teaspoon pink peppercorns, crushed
  3. 1 teaspoon Dijon mustard
  4. 1/2 medium shallot, thinly sliced
  5. 1/4 cup vegetable oil
  6. 1 tablespoon each of heavy cream and unsalted butter
  7. Salt and freshly ground black pepper
  8. 1/2 cantaloupe, peeled and cut into 1-inch cubes
  9. One 6-ounce bunch of watercress, large stems discarded
  10. 2 cups (1 1/2 ounces) baby spinach
  11. 3 ounces thinly sliced prosciutto ham
  12. 2 tablespoons pine nuts, lightly toasted
  13. Aged balsamic and buttered, toasted brioche, for serving
  1. In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream; season with salt and pepper.
  2. Melt the butter in a nonstick skillet. Add the melon; toss until hot. Toss the greens with the dressing; mound on the plates. Top with the melon, ham and pine nuts; serve with the balsamic and brioche.