Melon Caprese Salad


3 balls fresh burrata cheese
4 cups melon balls (watermelon, cantaloupe, and honeydew)
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
6 slices prosciutto

1/4 cup extra virgin olive oil
2 tablespoons honey
juice of 1 lemon
1 tablespoon white balsamic vinegar
1 cup fresh basil
1 tablespoon toasted pine nuts
1 pinch flaky sea salt.


Break the burrata in half and place each half in the bottom of a small bowl or 8oz glass. Over the burrata, layer the melon balls, basil, and mint. Top with a slice of prosciutto. At this point the salad can be covered and placed in the fridge for up to 6 hours.

To make the vinaigrette, combine all ingredients in a blender and blend until smooth. Drizzle over the vinaigrette and serve.


CREDITS: Half Baked Harvest