Strawberry Antipasto

3 tablespoons water

3 tablespoons red wine vinegar

2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, crumbled

2 teaspoons Dijon-style mustard

2 teaspoons honey

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups strawberries, stemmed

Half of 1 small cantaloupe, peeled, seeded and cut into thin wedges

1 cup red and/or green seedless grapes

2 nectarines and/or plums, pitted and cut into wedges

1/4 pound Asiago or Parmesan cheese, thinly sliced

1/4 pound thinly sliced prosciutto