Slice the cantaloupe and nectarine, working around the seeds and the pit.

Cut out the cubes with the square cookie cutter.

To make the prosciutto roses, take out a piece of ham and place it on a flat surface.

Halve the prosciutto lengthwise.

Fold each half over twice and roll it into a rose. Repeat.

Halve the mozzarella and cut out the square pieces.

Arrange the cubes and prosciutto roses interchangeably in rows on a platter.

Top with fresh mint.

Mix the lemon juice, honey, olive oil, and apple cider vinegar.

Add sea salt and pepper to taste.

Drizzle the dressing over the salad.

Serve.