Spinach and Arugula Salad with Summer Melons and Prosciutto

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8-10


2 pounds Baby Spinach, cleaned
½ pound Prosciutto, sliced and cut into fine threads
2 assorted Summer Melons such as Yellow Seedless Watermelon, Crenshaw, Gallia, Casaba, or Cantaloupe, cubed or cut into desired shape, about 2 cups of each
4 oz Micro Green Arugula
1 medium Red Onion, sliced thin
3 Eggs, hardboiled and cut into 8 quarters

Sherry Vinaigrette:
â…“ cup Sherry
3 oz Red Wine Vinegar
1 Tbl Soy Sauce
¼ cup Sugar
½ tsp Dry Mustard
To taste - Ginger, grated fresh (optional)
â…“ cup Extra Virgin Olive Oil


Place all the above ingredients in a large salad bowl, but do not mix until vinaigrette is added.

Sherry Vinaigrette:
In a blender combine sherry, red wine vinegar, soy sauce, sugar and mustard. At medium speed slowly pour in oil. Drizzle over salad and toss well.