1 8-ouncecontainer mozzarella ballsI used pearl size balls
8-10slicesprosciuttoshredded into large pieces
1/4cupbasil leavesthinly sliced
1/4cupmint leavesthinly sliced
3tablespoonsextra-virgin olive oil
1tablespoonwhite balsamic vinegar
Kosher salt and freshly ground black pepper to taste
Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
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