Summer Melon Salad With Ham And Mint Vinaigrette

• 2 tablespoons sherry vinegar
• 1 tablespoon minced shallot (from 1 shallot)
• 1/2 tablespoon honey
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh mint, divided
• 1 small cantaloupe (about 3 lb.), halved lengthwise
• 1 small honeydew melon (about 3 lb.), halved lengthwise
• 2 ounces thinly sliced salt-cured ham (such as prosciutto or speck)
• 1/4 teaspoon black pepper

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.
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.
3. Using a sharp knife, follow the natural curve of the melon to remove the rind. Cut slices in half.
4. Arrange melon pieces and ham slices on a platter. Drizzle vinaigrette over top; sprinkle with black pepper and remaining 1 tablespoon mint.

sherry vinegar, shallot, honey, kosher salt, olive oil, fresh mint, cantaloupe, honeydew, salt, black pepper

Taken from www.myrecipes.com/recipe/summer-melon-salad-ham-mint-vinaigrette (may not work)