Ingredients:
- 2 tablespoons white wine vinegar
- 1 teaspoon pink peppercorns, crushed
- 1 teaspoon dijon mustard
- 1/2 medium shallot, thinly sliced
- 1/4 cup vegetable oil
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- salt and fresh ground black pepper
- 1/2 cantaloupe, peeled, cut into 1-inch cubes
- 6oz bunch watercress, large stems discarded
- 2 cups (1 1/2oz) baby spinach
- 3oz prosciutto ham, thinly sliced
- 2 tablespoons pine nuts, lightly toasted
- aged balsamic & buttered toasted brioche, for serving
Instructions:
In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream, then season with salt and pepper. Melt the butter in a nonstick skillet. Add the melon and toss until hot. Toss the greens with the dressing and mound on plates. Top with the melon, ham and pine nuts and serve with the balsamic and brioche.