• ½ cup Basil Vinaigrette (recipe below)
• 1 small cantaloupe scooped into balls
• 1 small honeydew scooped into balls
• 1 small seedless watermelon scooped into balls
• 20 fresh water-packed mozzarella balls drained
• 10 thin slices prosciutto cut in half lengthwise, gathered into ruffle
• Small wooden skewers about 4-6 inches long
• Maldon sea salt
• Freshly cracked black pepper

For the basil vinaigrette

• 1 shallot roughly chopped
• 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt