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Summertime Strawberry Antipasto

3 tablespoons extra virgin olive oil
3 tablespoons water
3 tablespoons red wine vinegar
2 tablespoons chopped fresh mint, OR 2 teaspoon dried mint, crumbled
2 teaspoons spicy style mustard
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 pint basket fresh strawberries
1/2 small cantaloupe, peeled, seeded and cut into wedges
1/4 pound Asiago OR Parmesan cheese, cut into thin slices
1/4 pound very thinly sliced prosciutto OR ham

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). Spoon vinaigrette over antipasto. Serve immediately.

Makes 4 servings.

Nutritional Information:249 calories; 13 g protein; 15 g fat; 18 g carbohydrate; 26 mg cholesterol; 787 ng sodium.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.