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Title: Honeydew and Pancetta Salad with a Lime Icewine Vinaigrette
For the salad
1 honeydew melon cut into 12 slices (¼-inch thick)
12 slices shaved pancetta
12 oz baby greens
For the Vinaigrette
4 T Jost Vidal Icewine
3 T olive oil
2 T rice wine vinegar
1 T raspberry vinegar
2 T lime juice
Salt and pepper to taste
1. Combine the vinaigrette ingredients in a small bowl. Mix thoroughly until oil is emulsified.
2. Place melon slices in a glass baking dish and drizzle with ½ of the dressing. Gently toss to coat the melon slices.
3. Place three slices of honeydew on each of four salad plates. Fold three slices of shaved pancetta over top of the melon on the plates.
4. Place a small bunch of greens to the side of the melon on
Audrey likes pairing the Jost Eagle Tree Muscat with this flavourful salad. This wine’s aromatic nose and almost Riesling flavours balance nicely with the sweetness of the fruit and the salt in the pancetta.
Provided by Chef Shaun Zwarun; DesBarres Manor Inn, Guysborough, Nova Scotia, Canada.