INGREDIENTS
1
cantaloupe, halved and seeded
1 8 ounce container
mozzarella balls (I used pearl size balls)
8
slices prosciutto, shredded into large pieces
1/4 cup
basil leaves, thinly sliced
1/4 cup
mint leaves, thinly sliced
3 tbsp
extra-virgin olive oil
1 1/2 tbsp
honey
1 tbsp
white balsamic vinegar
Kosher salt and freshly ground black pepper