Cantaloupe, Prosciutto and Mozzarella

Cantaloupe, Prosciutto and Mozzarella
Yield: 4 Servings
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  1. 2 cantaloupes, honey dew or winter melon, halved, seeded and scooped with a melon scooper
  2. 8 ounce container of fresh water-packed mozzarella balls, drained and dried well with paper towel
  3. 1-cup baby arugula leaves
  4. 2 apples, figs or seasonal fruit of choice (in the summer I use peaches), sliced into wedges
  5. 6 thin slices prosciutto, torn
  6. ¼ cup fresh basil
  7. ¼ cup fresh mint
  8. ½ cup good olive oil
  9. 3tablespoons fresh lemon juice
  10. 1-tablespoon honey
  11. Maldon salt to taste
  12. Fresh black pepper to taste
  1. Assemble arugula, apples, cantaloupe and mozzarella on a large platter. Season generously with salt and black pepper and scatter prosciutto on top.
  2. Whisk lemon juice, honey and olive oil together. Add salt and pepper. Drizzle vinaigrette over all the ingredients and finish with fresh herbs. Enjoy
The Mad Table