Read the Recipe Notes Below First

• Cut the rind off of the melon; (remove seeds from cantaloupe); cut into bite size pieces. Rinse and pat dry the berries. Combine melon and berries in a large bowl; set aside
  2 large cantaloupe, 1 pint berries
• In a small mixing bowl, combine the Cucumber-Melon White Balsamic Vinegar and honey; pour this mixture over the fruit and combine well. Cover and chill in the fridge for at least 15-minutes.
  ¼ cup Cucumber-Melon Balsamic Vinegar, ¼ cup honey
• Dice the dates into small pieces; trim the fat off the proscuitto and tear it into small pieces; plate greens in serving bowl and drizzle a tiny bit of the vinegar/honey mixture over the greens. Sprinkle a pinch of salt over the greens.
  ½ cup diced dates, 4 ounces sliced proscuitto, 4 ounce package of spinach/arugula blend, pinch of salt
• Add diced dates, goat cheese and proscuitto to the fruit; gently combine, then spoon into the serving platter; garnish with fresh chopped mint (optional)
  4 ounces crumbled goat cheese, fresh mint as garnish (optional)