Summertime Strawberry Antipasto

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons water
• 3 tablespoons red wine vinegar
• 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, crumbled
• 2 teaspoons Dijon-style mustard
• 2 teaspoons honey
• 1 clove garlic, minced
• ¼ teaspoon each salt and pepper
• 1 pint basket fresh California strawberries
• Half of a small cantaloupe, peeled, seeded and cut into thin wedges
• 1 cup red and/or green seedless grapes
• 2 nectarines and/or plums, pitted and cut into wedges
• ¼ pound Asiago or Parmesan cheese, cut into thin slices
• ¼ pound very thinly sliced prosciutto or ham

Procedures

1. To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper.
2. To serve antipasto, arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter).
3. Spoon vinaigrette over antipasto.
4. Serve immediately. Yield: 6 appetizer or 4 luncheon serving.