Follow along with Susan Hay and nutritionist Rose Reisman, as she prepares a refreshing summer salad with bocconcini, prosciutto and tasty Ontario cantaloupe.

Ingredients
1 cantaloupe melon
½ cucumber
4 slices Prosciutto de Parma
1 ball burrata
1 tsp runny honey (raw)
3 tbsp  olive oil
10 mint leaves, finely chopped Salt and pepper, to season

Instructions
Slice up the melon, discarding skin and seeds. Peel the cucumber into ribbons. Combine the mint, olive oil and honey in a small container. Crisp up the prosciutto in a frying pan until the fat is golden. Arrange the melon and cucumber on a plate and top with half the dressing. Finish with torn burrata and crumbled ham, before drizzling the rest of the dressing and a touch more olive oil and seasoning.