Ingredients
4 ounces thinly sliced prosciutto
2 Charentais melons or small cantaloupes
Champagne Vinaigrette
8 ounces watercress, tough stems discarded
1 small red onion, halved and thinly sliced
1/2 cup yellow grape or cherry tomatoes, halved
1/4 cup fresh basil leaves
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.
