(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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