Melon, Prosciutto, and Mozzarella Appetizer with a Mint Melon Dressing

To Assemble the Melon Wrapped Appetizer

• 1 ripe melon - honeydew, cantaloupe, or your favorite variety
• pinches sea salt and ground black pepper
• handfuls Mozzarella Ciliegine (cherry sized balls)
• 3 or 4 slices prosciutto, sliced again lengthwise into thirds or halves, to wrap around each mozzarella ball
• large handfuls salad greens of your choice

1. Use a 2-inch ice cream scooper to scoop out large melon balls. They may not be perfectly round balls, but you will set the "good" rounded side up. Place balls on a large plate to work on. Use a 1-inch melon scooper to scoop out a crater on the top of the larger melon balls. Set the scooped out pulp aside for the dressing.
2. Quickly pass a pinch of salt over the prepared melon.
3. Wrap the mozzarella balls with the prosciutto slices, and place a cheese ball in each melon crater.
4. Place the prepared melon on a bed of greens on salad plates.

For the Melon Dressing

• scooped out 1-inch melon balls
• juice from the melon
• juice of 1/2 lemon
• 1 mint leaf per melon ball - I used chocolate mint
• salt and white pepper if needed

1. Place all the ingredients except salt and pepper in a food processor and blend until the dressing is thoroughly liquified. Use more melon juice if necessary. Taste to see if you want to add a little salt and pepper.
2. Spoon the dressing over the melon balls and greens.