**found in the September 2010 issue of Bon Appetit
Cutting the melon into pieces but leaving it on the rind gives this appetizer a modern look-and makes it easy to eat.
2 tbsp. Cider vinegar
6 tbsp. extra-virgin olive oil (preferably Spanish)
Fine sea salt
1 cantaloupe, quartered, seeded
1 1/2 pound very thinly sliced jamon Serrano or prosciutto, each slice cut lengthwise in half, then into 1-inch-long pieces
Finely chopped fresh chives
1. Pour vinegar into small bowl. Gradually whisk in olive oil. Season dressing to taste with sea salt. Do Ahead: Can be made 1 day ahead. Cover and refrigerate. Re-whisk dressing before using.
2. Using long sharp knife, cut each melon quarter into 4 long wedges. Partially cut melon on each wedge into 4 or 5 sections. (do not cut through peel). Do Ahead. Can be made 2 hours ahead. Wrap and chill.
3. Slide jamon slice into each cut in melon wedges. Arrange melon on large platter. Drizzle with dressing; sprinkle with chives.
Enjoy! xoxo Julie