Cantaloupe and Prosciutto with Sauvignon Blanc

Ingredients

1 large ripe cantaloupe

6 ounces thinly sliced prosciutto

Coarse sea salt and freshly ground black pepper

2 lemons, cut in quarters

Balsamic vinegar glaze

Cut off the ends of the cantaloupe and stand it upright on a cutting board. With a sharp knife, slice off the rind from top to bottom all around the melon.

Halve the cantaloupe vertically, discard the seeds, then place each half cut-side down on the board. Slice crosswise into ½-inch thick slices.

Wrap a quarter of the cantaloupe slices with prosciutto slices.

Sprinkle each serving with coarse sea salt and freshly ground black pepper, squeeze lemon juice over the top. Top with balsamic vinegar glaze and serve at room temperature over arugula.