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Welcome to DesBarres Manor, a bed and breakfast inn offering luxury Nova Scotia accommodations and gourmet dining in the seacoast village of Guysborough on Marine Drive
Dining
Image: Foral arrangement

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DesBarres Manor Inn, Guysborough, Nova Scotia
DesBarres Manor Inn Dining Room

Honeydew and Pancetta Salad with a Lime Icewine Vinaigrette

Serves 4 as an appetizer

Ingredients

For the salad
1 honeydew melon cut into 12 slices (¼-inch thick)
12 slices shaved pancetta
12 oz baby greens

For the Vinaigrette
4 Tbsp Jost Vidal Icewine
3 Tbsp olive oil
2 Tbsp rice wine vinegar
1 Tbsp raspberry vinegar
2 Tbsp lime juice
Salt and pepper to taste

To Prepare

1. Combine the vinaigrette ingredients in a small bowl. Mix thoroughly until oil is emulsified.
2. Place melon slices in a glass baking dish and drizzle with ½ of the dressing. Gently toss to coat the melon slices.
3. Place three slices of honeydew on each of four salad plates. Fold three slices of shaved pancetta over top of the melon on the plates.
4. Place a small bunch of greens to the side of the melon on

Wine Pairing
We like pairing the Jost Eagle Tree Muscat with this flavourful salad. This wine’s aromatic nose and almost Riesling flavours balance nicely with the sweetness of the fruit and the salt in the pancetta.

Click here to download a printable version of this recipe.

Proprietor  Glynn Williams

DesBarres Manor, Guysborough, Nova Scotia


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