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Cantaloupe And Prosciutto Salad With Ice Wine Vinaigrette

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Food & Wine
Related tags
salad gluten free low carb memorial day lunch

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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 cantaloupe—halved, 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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