(easily makes 2 dozen “boats”)

2 C seedless watermelon, small dice

2 C cantaloupe, small dice

2 C honey dew melon, small dice

1/3 C pitted kalamata olives, finely chopped

4 slices prosciutto, crispy and broken into small pieces

Place prosciutto slices on a cookie sheet that has been sprayed with non-stick baking spray. Place into a 350 degree preheated oven and bake for 20 minutes or until crisp. Remove and cool. Break into small pieces.

Fresh mint

1/4 C toasted pine nuts

Kosher salt

Cracked pepper

1 C feta cheese, finely crumbled

EVOO

Lime wedges

Artisan Romaine leaves (sold at…cue the chorus…Costco for sure…perfect for these salad “boats”)

Spoon melon mix into Romaine leaves. Add crispy prosciutto, pine nuts, feta, sprinkle of salt, cracked pepper, mint leaves, a drizzle of EVOO and a squeeze of fresh lime.