Cooking Instructions
Step 1
Cut
Cantaloupe (1/4)
and
Honeydew Melon (1/4)
into bite-size cubes. Set aside.
Step 2
In a food processor, add
Fresh Mint Leaves (1/4 cup)
,
Fresh Basil Leaves (1/4 cup)
,
Extra-Virgin Olive Oil (1/2 cup)
,
Red Wine Vinegar (3 Tbsp)
,
Honey (1 tsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/8 tsp)
. Pulse until everything combines.
Step 3
Arrange the
Arugula (5 2/3 cups)
,
Prosciutto (6 oz)
cantaloupe, melon, and
Fresh Mozzarella Cheese Ball (2/3 cup)
on the serving plate. Drizzle with mint basil vinaigrette. Serve.
