Salad with Champagne vinaigrette
2 tablespoons Champagne vinegar
1/4 cup plus 3 tablespoons best-quality olive oil, divided
1/4 teaspoon sugar
1 small sweet melon, such as cantaloupe or honeydew (about 5 pounds)
10 cups baby arugula
4 1/2 teaspoons Champagne vinaigrette, or to taste
1/2 pound thinly sliced prosciutto di Parma
1 pound fresh burrata cheese
1 1/2 teaspoons aged balsamic vinegar
Fleur de sel
1/2 cup roughly chopped candied pecans
3 teaspoons vincotto
3 teaspoons chive oil
1. In a medium bowl, whisk together the vinegar and one-fourth cup plus 2 tablespoons of the olive oil. Season with one-half teaspoon salt, one-fourth teaspoon pepper and the sugar. Adjust seasoning. Set aside. Makes one-half cup vinaigrette.
2. Peel and halve the melon lengthwise. Seed the melon, and cut each half lengthwise into three wedges. Cut each wedge lengthwise into one-fourth-inch slices. Divide the melon slices among six plates (arrange the slices so that they overlap slightly).
3. Dress the arugula with 4 1/2 teaspoons vinaigrette, or to taste (it should be lightly dressed). Season to taste with salt and pepper, and divide the salad among the six plates, centering each mound of salad over the melon slices.
4. Divide the prosciutto into six portions, draping each portion over the salads. Divide the burrata into six portions and mound over each salad. Drizzle a scant one-fourth teaspoon balsamic vinegar and one-half teaspoon olive oil over each portion of burrata. Top each with a pinch of sea salt.
5. Scatter the candied pecans evenly over the six portions, and drizzle one-half teaspoon each of the vincotto and chive oil around the salads. Serve immediately.