How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette suitable as salads?

Yes, Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette Recipe

Name: Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Cantaloupe and Prosciutto Salad with Ice Wine Vinaigrette – a delicious recipe with wine, extra-virgin olive oil, vinegar, balsamic vinegar, Salt, mozzarella. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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)

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Quick Info

Servings
4 servings
Calories
193 kcal
Category
Salads

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