Serves 3-4.

1 tablespoon champagne vinegar
Kosher salt and black pepper
2 tablespoons olive oil
Half of one Red Dog romaine lettuce, chopped into bite sized pieces
1 small Red Dog Farm cantaloupe, sliced or scooped into melon balls
8 ounces fresh mozzarella, torn into bite-size pieces
2 to 3 ounces prosciutto torn
Fresh basil leaves
Fresh mint leaves
Balsamic glaze (optional)
Freshly ground black pepper

Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the romaine and transfer to a serving platter. Tuck the sliced or scooped melon in the romaine and top with mozzarella and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.