Melon Prosciutto Salad with Mint Basil Vinaigrette

For the salad:
Use a melon baller to scoop balls from watermelon, honeydew, and cantaloupe and add to a large bowl. Add mozzarella balls and torn prosciutto. Set aside.

For the vinaigrette:
Add mint, basil, garlic clove, salt and pepper to a food processor. Pulse until leaves are chopped. Add lemon juice, zest, and honey and pulse again. Slowly pour the oil through the feeder tube with the machine running.

When you’re ready to serve, arrange melon, mozzarella, and prosciutto mixture over top of the arugula on a platter. Pour desired amount of vinaigrette over the top and serve immediately.