Melon, Cucumber, and Burrata Salad

¼ cup Fresh Thyme 100% pure avocado oil 

2 Tbsp. white balsamic vinegar 

1 Tbsp. Fresh Thyme 100% pure clover honey 

1 Tbsp. finely chopped chives, plus more for garnish 

1 Tbsp. torn fresh mint, plus more for garnish 

¼ tsp. Fresh Thyme fine sea salt 

⅛ tsp. white pepper 

5 cups honeydew melon, peeled, seeded, and cut into chunks 

5 cups cantaloupe, peeled, seeded, and cut into chunks 

3 cups mini seedless watermelon, peeled and cut into chunks 

1 hot house cucumber, sliced; about 3 cups 

1 (8 oz.) container burrata cheese, 2 ct. 

1. In a large bowl, whisk together oil, balsamic vinegar, honey, 1 Tbsp. chives, 1 Tbsp. mint, salt, and white pepper.
2. Gently stir in honeydew melon, cantaloupe, watermelon, and cucumber until coated; place on a large serving platter. Top with burrata cheese and garnish with additional fresh herbs, if desired. 

Each serving contains: 230 calories, 14 g fat, 5 g saturated fat, 0 g trans fat, 20 mg cholesterol, 190 mg sodium, 24 g carbohydrates, 2 g fiber, 21 g sugar, 7 g protein. Daily values: 0% vitamin D, 15% calcium, 4% iron, 10% potassium.