This Summer Melon Caprese Salad is such a unique balance of sweet and savory - with the cantaloupe and Basil Port Wine Vinaigrette and the prosciutto, arugula and pine nuts. I'm so in love! Be sure to find a nice ripe cantaloupe for this one, it makes a big difference! Serve it in a pretty bowl or plate individually.
Cut the cantaloupe into bite sized pieces. You can also use a melon baller. It looks definitely prettier but I feel like it wastes a lot of the cantaloupe so I usually just cut it into pieces.
Slice the prosciutto into small strips.
Toast the pine nuts in the broiler for just a few minutes. Watch carefully so they don't burn.
Arrange the arugula, spring mix in a pretty bowl or individual plates/bowls.
Arrange the cantaloupe on top of greens.
Sprinkle with pine nuts, mozzarella pearls, basil and red onion.