Cantaloupe With Jamon - cooking recipe

Ingredients

2 tablespoons sherry wine vinegar
6 tablespoons extra virgin olive oil, preferably Spanish
sea salt
1 cantaloupe, quartered and seeded
1/2 lb serrano ham, very thinly sliced, then cut into 2-inch long pieces (you can substitute prosciutto)
fresh chives, finely chopped

Preparation

For the Vinaigrette:
Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside.
For the Cantaloupe:
Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time.
Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives.