Fresh and prepared straight on to the serving platter, this melon ball and prosciutto salad is the perfect accompaniment to any festive meal.
R1 cantaloupe melon, cut in half and seeded, 10 slices prosciutto 18oz. container of mozzarella balls, 1/4 cup basil leaves, thinly chopped, 2 tbsp extra-virgin olive oil 1 tbsp honey, 1/2 tbsp balsamic vinegar kosher salt & fresh ground pepper to taste.
To the serving dish tear the slices of prosciutto and add half of them to the bottom of the plate as well as half of the basil leaves.
Then add the cantaloupe to the plate, making sure to add all of the dressing on top of the cantaloupe. Add the mozzarella balls, the rest of the prosciutto, and basil leaves.
Sprinkle with pepper and salt, and it’s ready to serve!