Cantaloupe Caprese Salad

Ingredients:

• 1 Cantaloupe halved and seed
• 1 8 oz container mozzarella balls (we used pearl sized mozzarella)
• 8-10 slices prosciutto shredded into large pieces
• 1/4 cup basil leaves thinly sliced
• 1/4 cup mint leaves thinly sliced
• 3 TBSP extra-virgin olive oil
• 1 1/2 TBSP honey
• 1 TBSP white balsamic vinegar
• Kosher salt freshly ground black pepper to taste.

Instructions:

Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint. Combine olive oil, honey, and white balsamic with salt and pepper in a small bowl and whisk together until combined to make the dressing. Drizzle the dressing over the salad ingredients. Toss, serve, and enjoy!