Prosciutto, Melon & Goat Cheese Salad

Ingredients

• 1 ounce prosciutto, thinly sliced and cut into thin strips
• 1 tbsp extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp minced shallots
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 8 cups melon balls (combination of watermelon, honeydew, and cantaloupe)
• ½ thinly sliced red onion
• 1 tbsp pine nuts, toasted
• ¼ cup thinly sliced fresh basil
• 4 cups arugula leaves, cleaned and dried
• 2 ounces goat cheese
• ½ tsp freshly ground black pepper
• ¼ tsp salt (preferably sea salt)
• 1 bottle Cupcake Vineyards Moscato d’Asti

Directions

1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp.
2. Drain on paper towels.
3. Whisk together the oil, vinegar, shallots, honey, and mustard.
4. Gently toss melon balls, onion, pine nuts, and basil with the dressing.
5. Mound the arugula onto 6 plates and top with melon mixture.
6. Crumble the goat cheese and scatter the prosciutto on top.
7. Finish with salt and pepper.
8. Enjoy with Cupcake Moscato d’Asti!