Cantaloupe and Boncconcini Salad with Mint

Ingredients

Makes 2 servings

• 1 small ripe cantaloupe, scooped into balls with a melon baller (about 1 1/2 cups)

• 4 ounces bocconcini (small fresh-mozzarella balls), or fresh mozzarella cut into 1-inch cubes

• 1 to 2 thin slices prosciutto, cut into strips

• 1 1/2 teaspoons fresh lemon juice

• Salt and pepper

• 2 tablespoons torn mint leaves

Directions

1. In a large bowl, combine cantaloupe, bocconcini, prosciutto, and lemon juice; season with salt and pepper.

2. Toss with mint leaves, and serve immediately.