Prosciutto and Melon Caprese Salad (Edit recipe)

For the Vinaigrette

• 3 Tbsp Avocado Oil, (or any neutral tasting oil)
• 2 Tbsp White Wine Vinegar, (or champagne vinegar)
• 1 tsp Dijon Mustard
• 1 Shallot, small, finely chopped (about 1 to 1 1/2 Tbsp)
• 1 clove Garlic, minced
• pinch Salt
• pinch Black Pepper

Salad

• 2 cups Arugula
• 1 cup Cantaloupe, balls or chopped into bite size, about 1/2 a melon (or melon of choice)
• 1/2 cup Cherry Tomato, cut in half
• 6 oz Mozzarella Balls (Bocconcini)
• 6-7 pieces Prosciutto
• 4-5 pieces fresh Basil, large, finely chopped
• 1/4 tsp Salt, more or less to taste
• 1/4 tsp Black Pepper, more or less to taste