Melon and Bocconcini Salad with Champagne Rose Petal Vinaigrette

(Serves 4)

4 thin slices of prosciutto (crispy)
12 watermelon balls 
18 cantaloupe balls  
2 oz. bocconcini balls
2 tbsp. olive oil
1 tbsp. champagne vinegar
1 tbsp. Artisan Edibles Champagne Rose Petal Jelly
salt & pepper  

Fry the prosciutto until crisp. Drain on paper towel.
Whisk together the olive oil, champagne vinegar and rose petal jelly .
Pour over the prosciutto, melon and bocconcini balls.
Sprinkle with salt and pepper to taste.
Top with rose petals for additional creative flourish!