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Try this cantaloupe and prosciutto salad with ice wine vinaigrette, from Food & Wine's Eric Michel Klein.

Total time

20 minutes

Servings

4

Ingredients

2 tablespoons ice wine (eiswein) or other sweet white dessert wine1 tablespoon extra-virgin olive oil1 teaspoon Champagne vinegar2 teaspoons balsamic vinegar, preferably agedSalt and freshly ground pepperOne 2-pound cantaloupe — halved, seeded and cut lengthwise into 1/4-inch-thick slices1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices4 thin slices of prosciutto2 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.

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