GOLDEN VALLEY, Minn. - About the last thing any of us likes doing when it's this warm is to spend time in a hot kitchen.
Chef Erik Kleven from Four Daughters Vineyard and Winery joined us on KARE 11 News@4 to talk about an upcoming wine dinner and also to share a fresh and tasty cool salad recipe.
Four Daughter's Kitchen
Fresh Melon, Burrata and Prosciutto Salad with Honey Sherry Vinaigrette
YIELD: 4 Portions
Product / Item Description Amount Measure
Fresh Melon, Cantaloupe, Honeydew or assorted melon, peeled, seeded and sliced 1 Each
Prosciutto, Thinly Sliced 4 Ounces
Burrata Cheese 4 Balls
Arugula 4 Ounces
Honey Sherry Vinaigrette-See Recipe To Coat
Fresh Cracked Black Pepper over top
1. Toss arugula in the vinaigrette
2. Fan sliced melon onto plate and build rest of salad onto the melon. First arugula, then shaved prosciutto. Place Burrata onto prosciutto.
3. Drizzle extra vinaigrette over entire dish and finish with fresh cracked pepper and chives.
Honey Sherry Vinaigrette
Honey 1/2 cup Combine first four ingredients
Sherry Vinegar 1 cup add oil while whisking
Dijon Mustard 1/4 cup season with salt and pepper
Olive oil 1+ cup
Salt and Pepper taste
Four Daughters Vineyard & Winery
78757 State Highway 16, Spring Valley, MN
Dine in the Vines-Italian Family Style Dinner with paired wine included. July 21.
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