Melon Prosciutto Salad with Mint Basil Vinaigrette

Step 1

Use a melon baller to scoop balls from the watermelon, honeydew, and cantaloupe and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Set aside.

Step 2

Add mint, basil, garlic clove, salt and pepper to a food processor. Pulse until the leaves are chopped.

Step 3

Add lemon juice, zest, and honey and pulse again

Step 4

Slowly pour the oil through the feeder tube with the machine running

Step 5

When you're ready to serve, arrange melon, mozzarella, and prosciutto mixture over top of the arugula on a platter. Pour the desired amount of vinaigrette over the top and serve immediately.