Murano's Burrata Salad

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Los Angeles Times

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Ingredients

2 tablespoons Champagne vinegar

1/4 cup plus 3 tablespoons best-quality olive oil, divided

Salt, pepper

1/4 teaspoon sugar

1 small sweet melon, such as cantaloupe or honeydew (about 5 pounds)

10 cups baby arugula

4 1/2 teaspoons Champagne vinaigrette, or to taste

1/2 pound thinly sliced prosciutto di Parma

1 pound fresh burrata cheese

1 1/2 teaspoons aged balsamic vinegar

Fleur de sel

1/2 cup roughly chopped candied pecans

3 teaspoons vincotto

3 teaspoons chive oil

1 cup sugar

1 cup pecans

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