Melon, Mozzarella, and Crepe Skewers with Herby Dressing

1 8 oz. container of Ciliegine mozzarella balls

½ honeydew melon, sliced into 15 even cubes

3 cooked crepes, rolled and sliced into 15 pieces

⅓ cup extra virgin olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

Juice from ¼ lemon

Fresh basil and chives, chopped

Kosher salt and pepper, to taste

15 medium toothpicks

Prepare your crepes using Le Creuset’s Basic Crepe Recipe.

In a small bowl, combine olive oil, honey, Dijon mustard, lemon, basil, chives, salt and pepper. Spread vinaigrette onto a crepe, reserving some for garnish. Roll up tightly. Slice off the ends and slice into 5 even pieces. Repeat with remaining crepes. 

On a skewer, add one mozzarella ball, one crepe rollup and one melon cube. Repeat to finish all skewers. 

Drizzle with remaining dressing and serve.