Instructions

1. Remove all skin and green parts from melon
2. Cut melon in half, remove seeds and dice melon
3. Place diced melon into blender with Riesling, Midori, Orange Juice and a pinch of Salt. Blend until smooth in consistency
4. Take fresh mint leaves, and rough chop
5. Place mint into bottom of bowl, and pour soup over leaves
6. Refrigerate for at least an hour, overnight is okay
7. Take slices of Prosciutto, make a bouquet out of Arugula leaves, and roll leaves inside of Prosciutto.
8. Use a small wooden skewer to hold Prosciutto and Arugula together

To Serve:

1. Pour soup into small shot glass
2. Take Prosciutto wrapped Arugula and place over top of shot glass
3. Serve