Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette

• 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 cantaloupehalved, 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)

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.
3. Arrange the slices on plates.
4. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing.
5. Drape a slice of prosciutto over the cheese.
6. In the shallow dish, toss the arugula with the remaining dressing.
7. Top the salads with the arugula and serve right away.

wine, extravirgin olive oil, vinegar, balsamic vinegar, salt, mozzarella, thin slices, baby arugula

Taken from www.foodandwine.com/recipes/cantaloupe-and-prosciutto-salad-with-ice-wine-vinaigrette (may not work)