Prosciutto & Melon Salad

For the Vinaigrette:

1 cup cantaloupe, chopped

2 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

For the Salad:

6 cups mixed greens

1/2 medium honeydew melon, peeled and seeded

1/2 medium cantaloupe, peeled and seeded

8 very thin slices Prosciutto di Parma

Freshly ground black pepper

To make the dressing, combine first 3 ingredients in a food processor and process until

smooth. Add salt and pepper to taste.

To make the salad, spread greens across a large platter. Drizzle with a few tablespoons of dressing. Slice the melons into spears. You will need 4 slices each of honeydew and cantaloupe to wrap with prosciutto. Dice remaining cantaloupe into small pieces and scatter over the greens.

Place the wrapped melon slices on the platter. Sprinkle with black pepper. Serve with additional vinaigrette on the side.