Summertime Strawberry Antipasto

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
1/4 teaspoon each salt and pepper
1/2 pound fresh California strawberries
Half of 1 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

1/4 pound Asiago or Parmesan cheese, cut into thin slices

1/4 pound very thinly sliced prosciutto or ham

Directions

To make vinaigrette: in bowl whisk oil, water, vinegar, mint, mustard, honey, garlic, salt and pepper. To serve antipasto: arrange remaining ingredients, dividing equally, on individual serving plates (or arrange on platter). Spoon vinaigrette over antipasto. Serve immediately. Yield: 6 appetizer or 4 luncheon servings.

Nutritional Information

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