A fresh and easy-to-assemble summer salad.
1 cantaloupe halved and seeded
1 8-ounce container mozzarella balls
8-10 slices prosciutto
1/4 cup basil leaves thinly sliced
1/4 cup mint leaves thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Slice melon and add to a large bowl. Add the mozzarella balls and the prosciutto. Sprinkle with the basil and mint leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.