• Slice the cantaloupe in half and remove the seeds. Scoop out as many balls as you can from both halves of the cantaloupe using a melon baller. Alternatively, cut the cantaloupe into 1 inch or so pieces. Add the melon balls to the serving dish.
  1 small Cantaloupe
• Tear the burrata into pieces and scatter on top and to the sides of the cantaloupe. Tear the prosciutto into pieces and scatter on top of the cantaloupe and burrata. Sprinkle with the pistachios and fresh herbs.
  4 oz Burrata Cheese, 2 oz Prosciutto, 1/4 cup Roasted & Salted Pistachios, 10 leaves Fresh Mint, 10 leaves Fresh Basil
• Evenly drizzle the salad with the dressing and serve.

Dressing

• Add all dressing ingredients to a small bowl. Whisk until well combined. Taste the dressing and add more of any ingredient to taste.
  2 tablespoon Balsamic Vinegar, 2 tablespoon Extra Virgin Olive Oil, 1 teaspoon Honey, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper