Honeydew Melon (1/4)
into bite-size cubes. Set aside.
In a food processor, add
Fresh Mint Leaves (1/4 cup)
Fresh Basil Leaves (1/4 cup)
Extra-Virgin Olive Oil (1/2 cup)
Red Wine Vinegar (3 Tbsp)
Honey (1 tsp)
Salt (1/4 tsp)
Ground Black Pepper (1/8 tsp)
. Pulse until everything combines.
Arugula (5 2/3 cups)
Prosciutto (6 oz)
cantaloupe, melon, and
Fresh Mozzarella Cheese Ball (2/3 cup)
on the serving plate. Drizzle with mint basil vinaigrette.
To prepare Le Grand Fizz, fill an oversized cabernet wine glass with cubed ice. Add
GREY GOOSE® Vodka (6 fl oz)
, juice from
ST. GERMAIN (4 fl oz)
Top with cold
Soda Water (8 fl oz)
and garnish with a fresh wedge of
Serve the salad along with the drinks and enjoy!