Warm Melon and Prosciutto Salad

• 2 tablespoons white wine vinegar
• 1 teaspoon pink peppercorns, crushed
• 1 teaspoon Dijon mustard
• 1/2 medium shallot, thinly sliced
• 1/4 cup vegetable oil
• 1 tablespoon each of heavy cream and unsalted butter
• Salt and freshly ground black pepper
• 1/2 cantaloupe, peeled and cut into 1-inch cubes
• One 6-ounce bunch of watercress, large stems discarded
• 2 cups (1 1/2 ounces) baby spinach
• 3 ounces thinly sliced prosciutto ham
• 2 tablespoons pine nuts, lightly toasted
• Aged balsamic and buttered, toasted brioche, for serving

1. In a blender, puree the vinegar, peppercorns, mustard and shallot.
2. Blend in the oil and cream; season with salt and pepper.
3. Melt the butter in a nonstick skillet.
4. Add the melon; toss until hot.
5. Toss the greens with the dressing; mound on the plates.
6. Top with the melon, ham and pine nuts; serve with the balsamic and brioche.

white wine vinegar, pink, mustard, shallot, vegetable oil, cream, salt, cantaloupe, baby spinach, ham, pine nuts

Taken from www.foodandwine.com/recipes/warm-melon-and-prosciutto-salad (may not work)