Cantaloupe and Fig Salad

This salad is for the magical time when cantaloupe and figs are both in season. I seriously dream about it every year. I have changed up the cheese each time but the core ingredients of cantaloupe, figs, and prosciutto stay the same.
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Fresh Figs (YAY!)
Black Goat cheese
Parsley (simply for color)
Other Ingredients
20 year balsamico de Modena (Fair Shares has a great date syrup that, as is or mixed with regular balsamic, would be wonderful here)
A few grinds of pepper
Slice fruit and arrange on a serving plate. Add chunks of cheese and prosciutto. Drizzle with balsamic and sprinkle with pepper.
I visited my friend Claire Augustine at The Wine Merchant for some ideas. Claire and Danny came up with a red and a white for me to try. Both are Italian as a nod to the prosciutto. The red is a Barbera grape which already had a first press. This wine was made from the leftover grapes or the ‘dregs’. The wine becomes more concentrated and is lush and complex. It’s a delicious pairing especially with the funky cheese.
The white is a Vermatino grape. This one is fairly acidic and is incredible with the melon. I preferred the red overall but both wines went well and were both under $15.

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