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Honeydew Melon and prosciutto salad

Rosé is a delicious choice to pair Italian Prosciutto thanks to the high salt content and dryness of the meat, and the low-tannin level of the wine. As it is fruit-forward, many rosés are a good choice to serve with dishes that include fresh seasonal fruit, like this one.  Fresh Farmer’s cheese adds a touch of decadence and fat to cut through the wine’s acidity and the bitterness of the arugula, and the pink peppercorns add just the right amount of spice.


For Peppercorn Dressing
  • 1/4 cup sherry vinegar
  • 1 1/2 teaspoon honey
  • 1/2 teaspoon crushed pink peppercorns
  • 1 TBSP of chopped shallot
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • Salt and pepper: to taste
For the Prosciutto & Melon Salad
  • 1 cantaloupe or honeydew OR 1/2 a honeydew and 1/2 a cantaloupe
  • 1 8-ounce container of fresh farmer’s cheese
  • 1 3–4-ounce package prosciutto
  • 2 bunches or ½ a store-bought bag of Fresh Arugula

How To Make

  1. Make the dressing: Combine the sherry vinegar, honey, and peppercorns in a bowl and whisk to combine. Slowly whisk in the olive. Once it’s emulsified, whisk in the mustard. Season to taste with salt
  2. Dress the arugula with the peppercorn dressing. Layer the remaining ingredients on top, and serve with a chilled glass of rosé. Cheers!
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