Summertime Strawberry Antipasto

Ingredients

 * 3 tablespoons olive oil
 * 3 tablespoons water
 * 3 tablespoons red wine vinegar
 * 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, crumbled
 * 2 teaspoons Dijon-style mustard
 * 2 teaspoons honey
 * 1 clove garlic, minced
 * ¼ teaspoon each salt and pepper
 * 1 pint basket fresh California strawberries
 * Half of a small cantaloupe, peeled, seeded and cut into thin wedges
 * 1 cup red and/or green seedless grapes
 * 2 nectarines and/or plums, pitted and cut into wedges
 * ¼ pound Asiago or Parmesan cheese, cut into thin slices
 * ¼ pound very thinly sliced prosciutto or ham

Directions

 * 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).
 * 3) Spoon vinaigrette over antipasto.
 * 4) Serve immediately. Yield: 6 appetizer or 4 luncheon serving.