Prosciutto with Figs, Melon & Mint

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Serves 6

1/2 cantaloupe melon, peeled, seeded and cut into wedges
1/2 honeydew melon, peeled, seeded and cut into wedges
10 figs, cut in half
6 ounces thinly sliced prosciutto
1 tablespoon white balsamic vinegar
1 tablespoon best quality olive oil
1/4 cup fresh mint sprigs
Freshly ground black pepper, optional

Arrange melon slices and figs on a platter. Roll up prosciutto slices loosely and tuck around fruit. Drizzle the salad with vinegar and oil and sprinkle with mint leaves. Season with black pepper if desired and serve.