Slice your whole cantaloupe in half and then trim off the skin using a sharp Chef's knife. Scoop out the seeds with a spoon.
Cut side down, make very thin slices, width wise, using a sharp serrated knife.
In the center of the melon, place the mixed green salad. Top the salad with three balls of burrata, each cut in half and laid open.
Bunch the prosciutto slices around the outside of the melon. Place fresh basil leaves around the top of the salad.
FRENCH SALADE NIÇOISE RECIPE
TOMATO BURRATA SALAD WITH BASIL AND ORANGE ZEST
FRESH FIG AND GOAT CHEESE SALAD WITH AMAZING HONEY DRESSING