Melon & Serrano Ham Recipe

Reduce port

Pour 1/2 cup port into a small, heavy-bottomed saucepan over medium heat. Add 1 tbsp dark balsamic vinegar and 1 tsp sugar; stir to combine.

Bring the mixture to a gentle simmer and allow it to reduce, stirring occasionally, until syrupy and reduced to about 3 tablespoons (6–10 minutes). Watch closely so it doesn't burn.

Remove from heat and whisk in the cold butter piece by piece until the sauce is glossy and slightly thickened. Taste and add a pinch of salt if needed. Let cool to room temperature; the reduction will thicken further as it cools.

In a small bowl or jar combine 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, and the minced shallot.

Slowly whisk in 1/4 cup extra-virgin olive oil in a steady stream until emulsified, or tighten jar lid and shake vigorously for 20–30 seconds.

Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or sweetness if necessary. Refrigerate briefly if not using immediately; bring to room temperature before dressing salad.

If not already prepared, cube the cantaloupe into roughly 1/2-inch pieces and place in a large mixing bowl. Tear the Serrano ham or prosciutto into bite-size pieces.

Add 4 cups arugula, the torn ham, 2 tbsp torn mint leaves, and 1/4 cup toasted chopped pistachios or walnuts to the bowl with the cantaloupe.

Lightly dress the salad: drizzle about 2 tbsp (or to taste) of the lemon vinaigrette over the salad and toss gently to combine, being careful not to bruise the arugula or break up the melon cubes.

Arrange the dressed mixture on individual plates or a shared platter. Spoon 1–2 teaspoons of the cooled port reduction over the salad in thin streaks or small dots around the plate for concentrated sweetness and color. Reserve a little reduction for guests to add more if desired.

Finish with a few torn microgreens or basil, a light sprinkle of flaky sea salt, and a few grinds of black pepper. Serve immediately so the melon remains crisp and the ham retains its delicate texture.