Summer Melon Salad: Cantaloupe, Bocconcini, Prosciutto, And Mint

• 1 whole Cantaloupe, Ripe
• 2 cups Bocconcini Cheese, Cocktail Size (roughly 1" Diameter)
• 3 slices Prosciutto, Cut Into Thin Strips
• 1/4 cups Fresh Mint Leaves, Loosly Packed, Torn Into Pieces By Hand
• 1/2 whole Lemon, Juiced
• 1 dash Coarse Salt, Or To Taste
• 1 dash Fresh Cracked Black Pepper Or To Taste

1. Remove the seeds from the cantaloupe, then scoop the flesh into 1" balls with a melon baller (or cut into bite size pieces). You should have about 3 cups worth.
2. In a large bowl, combine the melon balls, bocconcini cheese, cut prosciutto, and torn mint leaves. Add the fresh squeezed lemon juice, along with salt and pepper to taste. Toss the salad and serve immediately.

cantaloupe, bocconcini cheese, ubc, lemon, salt, fresh cracked black pepper

Taken from tastykitchen.com/recipes/salads/summer-melon-salad-cantaloupe-bocconcini-prosciutto-and-mint/ (may not work)