Grilled Melon With Wild Arugula And Prosciutto Recipe

Prepare the melon

Halve the melon lengthwise and scoop out seeds. Cut each half into 6–8 wedges or into 1-inch thick half-moons suitable for grilling. Pat dry with paper towels to remove excess moisture.

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and lightly oil the surface.

Brush both sides of each melon piece with olive oil and season lightly with kosher salt and freshly ground black pepper.

Grill the melon, flesh-side down first, 2–3 minutes per side until you have light char marks and the melon is warmed through but not falling apart. Remove from heat and let cool slightly.

In a small saucepan over medium heat, combine the red wine and sugar. Stir until the sugar dissolves and bring to a gentle simmer.

Add the minced shallot and continue simmering until the liquid reduces by about half and becomes syrupy (about 8–12 minutes). Watch carefully to prevent burning.

Stir in the red wine vinegar and simmer 1–2 minutes more to meld flavors. Remove from heat, whisk in the cold butter if using to add gloss, and finish with 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity: add a pinch of sugar if too tart or a splash more vinegar if too sweet. Let cool to warm or room temperature.

Toast pepitas in a small dry skillet over medium heat, stirring frequently, until they are fragrant and begin to pop lightly (2–4 minutes). Transfer to a small bowl to cool so they don’t continue to cook in the hot pan.

In a large bowl combine wild arugula with lime juice, honey, and 1/2 tablespoon olive oil (reserve remaining olive oil for melon if desired). Toss gently to coat. Season with flaky sea salt to taste.

Arrange warmed grilled melon pieces on a platter or individual plates. Drape prosciutto slices over or beside the melon in loose folds.

Top each plate with a small handful of dressed arugula, sprinkle crumbled cotija evenly over the melon and greens, and scatter toasted pepitas on top for crunch.

Finish each portion by drizzling 1–2 teaspoons of the red wine gastrique over the melon and prosciutto (reserve some gastrique for guests to add more). For presentation, add a small pinch of flaky sea salt and a crack of black pepper.

Serve immediately while the melon is slightly warm and prosciutto is at room temperature.