Epicurean Diva | Prosciutto, Melon, and Mozzarella Salad

Ingredients

• 1 ½ pound ripe cantaloupe (scooped out to melon balls)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 tablespoons “chopped” fresh basil
• 2 tablespoons “chopped” marjoram
• ½ pound “chopped” (or scooped out to balls) fresh mozzarella
• 8 thin slices of prosciutto (approximately 2 ounces)
• Fresh ground pepper and salt to taste