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Chenin Blanc + Viognier


Melon, Prosciutto & Fig Salad

The familiar melon-and-prosciutto appetizer gets an update here, with the melon shaved into ribbons and drizzled with a limy dressing. Fresh figs add their voluptuous texture and help link this summertime dish to our Chenin Blanc + Viognier.

Serves four


¼ cup honey

¼ cup lime juice

1 tablespoon rice wine vinegar

Grated zest of 1 lime

1 ripe melon such as charentais, cantaloupe, or galia, peeled and seeded

8 slices prosciutto, thinly sliced

4 figs

1 handful arugula

¼ cup torn or roughly chopped fresh mint

Salt to taste

Lime wedges for garnish


In a small nonreactive bowl, dissolve the honey in the lime juice. Add the vinegar and zest, and whisk to combine. Set the lime dressing aside.

Using a vegetable peeler, mandoline, or very sharp knife, shave ribbons of melon onto a large serving platter. Drape the prosciutto slices over and around the melon, and tuck the figs around the platter.

Lightly drizzle three-fourths of the lime dressing over the ingredients. In a medium bowl, combine the arugula, mint, remaining lime dressing, and salt to taste. Gently toss and scatter over the platter. Serve the salad with lime wedges.


Aromas of summer jasmine, honeyed pears, and chai spice lead to flavors of succulent tropical fruits like guava, papaya, and kiwi, complemented by melons, fresh apples, and lemon-lime. Crisp and refreshing as an aperitif or mixed as a cocktail. Enjoy with almost any cuisine. CB+V is always Better Together with friends.