Melon & Mozzarella Salad with Champagne Mint Vinaigrette Servings: 6-8 Prep Time: 15 minutes Cook Time: 20 minutes 1 small ripe cantaloupe 1 small ripe honeydew 1 small ripe watermelon 4 oz Prosciutto 8oz Il Villaggio mozzarella Perline 12-16 fresh mint leaves Dressing 2 Tbsp champagne vinegar 3 Tbsp extra virgin olive oil 1 tsp Honey 1 tsp Dijon Trim the peel both melons, cut in half lengthwise and scoop out the seeds. Using a melon baller, scoop balls from flesh. Reserve scraps for another use. In a small jar with lid add all dressing ingredients and shake well until combined. Season with salt and pepper. Slice the mint leaves thinly. Tear the prosciutto into 2-inch strips. Place melon balls and mozzarella balls in large bowl and toss with mint, and dressing. Then fold in the prosciutto. Transfer to a platter. Season platter with salt and pepper. Garnish with whole mint leaves.
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