Melon and Prosciutto Salad with Goat Cheese

(Paired Perfectly with Cupcake Moscato de Asti)


8 c melon balls (mixture of honeydew, watermelon, and cantaloupe)

1 oz thinly cut prosciuotto

½ red onion, sliced thin

1 tbsp toasted pine nuts

4 c arugula leaves

¼ c basil, thinly sliced

1 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

2 tbsp minced shallots

1 tbsp honey (or other natural sweetener)

1 tbsp Dijon mustard

2 oz goat cheese

½ tsp black pepper (or to taste)

¼ tsp sea salt (or to taste)

1 bottle chilled Cupcake Moscato de Asti


Begin by cooking the prosciutto strips in a pan using medium heat. Cook them for 3 to 5 minutes or until they are crispy. Then, drain them on paper towels.

To make the dressing, whisk the oil, balsamic vinegar, shallots, mustard, and honey until well-blended. Then, toss the melon balls, pine nuts, onion, and basil in the dressing until coated.

To assemble the salad, begin with placing a generous pile of arugula on each of 6 plates, then add the melon and dressing mixture. Crumble the goat cheese on top of that, and then top that with the prosciutto. Add a bit of salt and pepper and then pour the wine.



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