Ham And Cheese Tartines With Cherokee Purple Tomato Salad

• Tartines:
• 4 (1 1/2-ounce) slices ciabatta bread, toasted
• 1 ounce serrano ham, cut into 4 thin slices
• 3 ounces Manchego cheese, cut into 4 thin slices
• 1 teaspoon chopped fresh oregano
• Salad:
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped shallots
• 1 tablespoon sherry vinegar
• 2 teaspoons extravirgin olive oil
• 1 garlic clove, minced
• 4 cups torn Boston lettuce
• 3 cups thinly sliced honeydew melon
• 3 medium Cherokee Purple tomatoes, halved lengthwise and thinly sliced

1. Preheat broiler.
2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.
3. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.

tartines, bread, serrano ham, manchego cheese, fresh oregano, salad, fresh oregano, shallots, sherry vinegar, extravirgin olive oil, garlic, boston lettuce, honeydew melon, purple tomatoes

Taken from www.myrecipes.com/recipe/ham-cheese-tartines-with-cherokee-purple-tomato-salad (may not work)