Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 6

Juicy, peak-season honeydew melon and cantaloupe meets your favorite salty ham (we suggest Italian speck), in a dish that’s a perfect pull-and-tug between sweet and savory.

How to Make It

Step 1

Whisk together vinegar, shallot, honey, and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.

Step 2

Remove and discard seeds from 1 half of each melon; cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.

Step 3

Using a sharp knife, follow the natural curve of the melon to remove the rind. Cut slices in half.

Step 4

Arrange melon pieces and ham slices on a platter. Drizzle vinaigrette over top; sprinkle with black pepper and remaining 1 tablespoon mint.