Melon Prosciutto Salad With Mint Basil Vinaigrette

• FOR THE SALAD:
• 1/2 Small Seedless Watermelon
• 1/4 Medium Honeydew, Seeded
• 1/4 Medium Cantaloupe, Seeded
• 8 ounces, fluid Pearl-sized Mozzarella Balls
• 10 slices Prosciutto, Torn Into Large Pieces
• 4 cups Baby Arugula
• FOR THE VINAIGRETTE:
• 1/2 cups Fresh Mint
• 1/2 cups Fresh Basil
• 1 clove Garlic
• Salt And Pepper
• 1 Lemon, Zest And Juice
• 1 Tablespoon Honey
• 1/2 cups Extra Virgin Olive Oil

1. For the salad:
2. Use a melon baller to scoop balls from watermelon, honeydew, and cantaloupe and add to a large bowl. Add mozzarella balls and torn prosciutto. Set aside.
3. For the vinaigrette:
4. Add mint, basil, garlic clove, salt and pepper to a food processor. Pulse until leaves are chopped. Add lemon juice, zest, and honey and pulse again. Slowly pour the oil through the feeder tube with the machine running.
5. When you're ready to serve, arrange melon, mozzarella, and prosciutto mixture over top of the arugula on a platter. Pour desired amount of vinaigrette over the top and serve immediately.

salad, ubc, ubc, mozzarella, arugula, vinaigrette, fresh mint, fresh basil, clove garlic, salt, lemon, honey, olive oil

Taken from tastykitchen.com/recipes/salads/melon-prosciutto-salad-with-mint-basil-vinaigrette/ (may not work)