Seductive Italian Salad

For the salad:
Using a melon baller, scoop out 20 melon spheres from the cantaloupe. You can also simply cut the melon into chunks, they just won’t look as pretty. Cut each slice of prosciutto into thirds, and wrap around the cantaloupe. Set aside. Slice the peppers into ¼ inch strips, halve the artichoke hearts if they’re big, and slice the mozzarella into bite-sized chunks. To assemble the salad, divide the arugula onto 4 plates, then top with the artichokes, peppers, and mozzarella. Finally, place 5 of the prosciutto-wrapped melon balls on top of each salad. Serve with half of the Italian basil vinaigrette (below).

For the Italian basil vinaigrette:
Place all dressing ingredients in a blender, and mix on high until well combined.