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.
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
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.