Ingredients
Scale
- 1 cup cantaloupe
- 1 cup honeydew melon
- 1 tbsp fresh mint
- 3 oz prosciutto
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tsp sea salt
Instructions
- Cut open cantaloupe and honeydew, scoop out seeds
- Using a melon baller or ice cream scoop, scoop out 1 cup of cantaloupe melon balls
- Repeat with honeydew
- Put melon balls into a large bowl
- Chop up fresh mint, sprinkle over melon balls
- Cut prosciutto into strips and roll and chop into smaller pieces
- Add prosciutto to the bowl with the mint and melon
- In a small bowl, whisk together, EVOO, balsamic vinegar, honey and sea salt
- Pour dressing over the melon salad, toss to coat
- Garnish with fresh mint and serve