Cantaloupe and Prosciutto
2 tablespoons ice wine (eiswein) or other sweet white dessert wine
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
2 teaspoons balsamic vinegar, preferably aged
Salt and freshly ground pepper
One 2-pound cantaloupe—halved, seeded and cut lengthwise into 1/4-inch-thick slices
1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices
4 thin slices of prosciutto
2 cups baby arugula (1-1/2 ounces)
In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.
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