Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette

Name: Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 43 grams cups baby arugula; 2 teaspoons balsamic vinegar, preferably aged; 227 grams burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices; 907 grams cantaloupe—halved, seeded and cut lengthwise into 1/4-inch-thick slices; 1 teaspoon Champagne vinegar; 2 Tbsps ice wine (eiswein) or other sweet white dessert wine; 1 Tbsp extra-virgin olive oil; 4 slices thin slices of prosciutto; 4 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette a try. This recipe serves 4. One serving contains 317 calories, 16g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. If you have baby arugula, balsamic vinegar, fresh buffalo mozzarella, and a few other ingredients on hand, you can make it. To use up the cantaloupe you could follow this main course with the Cantaloupe Sherbet as a dessert.

Instructions

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

Ingredients you will need

Salt And Pepper

Champagne

Olive Oil

Ice Wine

Equipment you will use

Bowl

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.

Ingredients you will need

Cantaloupe