Honeydew, Cantaloupe and Prosciutto Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5  cantaloupe with a peeler) or scooped into balls ripe cut into thin strips (
• 0.3 cup basil fresh thinly sliced
• 1 tablespoon percent greek yogurt plain
• 2 teaspoons honey 
• 0.5  wedges honeydew melon with a peeler) or scooped into balls ripe cut into thin strips (
• 1  juice of lemon 
• 1 tablespoon mayonnaise reduced-fat
• 2 slices pancetta fat trimmed

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk

Directions

1. Heat oven to 400°F. Coat a baking sheet with cookingspray.
2. Place prosciutto slices 4 inches aparton baking sheet; cook until crisp, 8 to 10 minutes.
3. Transfer to a plate lined with a paper towel.
4. Whisk yogurt, mayonnaise, honey, zest, juiceand pepper in a bowl until smooth.
5. Add honeydewand cantaloupe; toss to combine; divideamong 4 bowls. Crumble prosciutto; sprinkle itand basil over salad.
6. Serve immediately.
7. Self