Summertime Strawberry Antipasto

3 tablespoons olive oil
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
1/4 teaspoon each salt and pepper
1 pint basket fresh California strawberries
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, cut into thin slices
1/4 pound very thinly sliced prosciutto or ham