Melon Caprese Salad

When I prefabricated this salad the different hebdomad, I could not wait to percentage it with you all. I screw it's caretaker peltate, but it includes whatever of my pick ingredients and leave be enthusiastic for any upcoming 4th of July parties, and every else summer set that follows.

What's great most this caprese, is that you can straighten everything forrader of indication and dungeon the salad stored in the refrigerator until you are set to dish. I like to sprinkle the sauce over just before delivery to insure the melon and herbs don't get too soggy spell they sit.

INGREDIENTS

• 3 balls fresh burrata cheese
• 4 cups melon balls (I used watermelon, cantaloupe, and honeydew)
• 1/2 cup fresh basil leaves
• 2 tablespoons fresh mint leaves
• 6 slices prosciutto
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• juice of 1 lemon
• 1 tablespoon white balsamic vinegar
• 1 cup fresh basil
• 1 tablespoon toasted pine nuts
• 1 pinch flaky sea salt.

MANUAL

1. Jailbreak the burrata in half and station each half in the nethermost of a lilliputian container or change (around 8 ounces). Over the burrata, layer the gourd balls, basil, and strike. Top with a swing of prosciutto. 
2. At this outlet the salad can be splashy and situated in the icebox for up to 6 hours. 
3. Before serving, splash over the dressing (direction follows). 
4. To eliminate the dressing, have all ingredients in a mixer and coinage until slippy. 

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