Summer Harvest Salad – Farmhouse Pottery

Ingredients

• 1 Burrata Round
• 1 Small Cantaloupe, skin and seeds removed, sliced
• 4-5 Figs, cut in half
• 1 Large Heirloom Tomato, sliced
• 8 slices of Prosciutto
• 1-2 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Red Wine Vinegar
• Course Sea Salt
• Freshly Ground Pepper
• 7-8 Basil Leaves