Melon Prosciutto Salad

Melon Prosciutto Salad

(recipe modified from thishealthytable)

Ingredients

• 1 ripe cantaloupe
• 1 ripe honeydew
• 3 ounces sliced prosciutto, torn into pieces
• 8 ounces Ciliegine Mozzarella balls*
• 2 tablespoons olive oil
• 2 teaspoons balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh herbs (mint, basil, sage)

Instructions

1. Slice the melons in half and scoop out the seeds. Using a melon baller or round teaspoon, press against the melon and scoop out the balls. After you've scooped out the first layer, slice 1/2 inch off the top of the melon and continue scooping out balls. Repeat as necessary.
2. Combine the melon balls, prosciutto, and mozzarella balls on a serving plate.
3. Whisk together the olive oil, balsamic glaze, salt, and pepper. Pour it over the salad.
4. Top the salad with fresh herbs.

Note: I cut this entire recipe in half as an appetizer for 2 and there was plenty, including left overs. I also used only a few leaves of basil on top.