1 ripe cantaloupe, sliced in chunks
6 slices Fabbris prosciutto
1 handfull of watercress
1 handfull of small basil leaves
2 tbls of olive oil, red wine vinegar, salt and pepper.
Combine olive oil, red wine vinegar, salt and pepper to make vinaigrette. Wrap cantaloupe slices with prosciutto, place on a large serving plater with watercress and basil underneath then drizzle with vinaigrette.