2014 Sauvignon Blanc with Watermelon Prosciutto Wedges
Total Time: 15 mins
Mini, seedless watermelon (choose one under 5 lbs. as it will have more intense flavor)
4 ounces thinly sliced prosciutto
4 ounces blue cheese crumbles
½ cup aged balsamic vinegar
¾ cup arugula
Slice watermelon in half, place cut side down and slice off rind, moving around to preserve shape then slice into thick wedges. Place balsamic vinegar in a thick-bottomed sauce pan and slowly bring to a gentle simmer, stirring to avoid scorching, until balsamic vinegar is thick enough to coat the back of a spoon. Tear prosciutto into thin strips and crumble blue cheese. Place watermelon wedges on serving plate; top with prosciutto strips, arugula, and blue cheese, then drizzle with balsamic glaze. Serve immediately.
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