EAT+DRINK

MELON & PROSCUITTIO WITH STONE’S GINGER WINE SYRUP

6 Servings

Ingredients

  • 3 balls Fior Di Latte or Buffalo Mozzarella
  • 6 slices proscuittio
  • 3 cups rock melon & green melon balled
  • 4 tbs mint julienned – cut into fine strip

Dressing:

  • 3 tablespoons Stone’s Original Ginger Wine
  • 2 tablespoons white balsamic vinegar
  • 1 shallot finely diced
  • 3 table spoons extra virgin olive oil
  • Salt & pepper

Whisk all dressing together until emulsified season to taste with the salt and pepper.

MELON & PROSCUTTIO WITH STONE'S GINGER WINE SYRUP

Method

  1. Using a melon baller, ball all the melon and place into glass serving cups.
  2. Layer with fresh mozzarella torn into pieces, with one slice of the prosciuttio and mint per cup.
  3. Spoon 11/2 table spoons of the dressing on top then chill until you are ready to serve.