Summer Melon Carpaccio with Prosciutto di San Daniele
1 1/2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon hazelnut or walnut oil
1 fresh cantaloupe, honeydew, Crenshaw or other melon, about 3 pounds
1 large bunch frisee
12 slices Prosciutto di San Danielle, thinly sliced
1/4 cup hazelnuts, toasted and coarsely chopped
In a small bowl, whisk together the white balsamic vinegar, olive oil, hazelnut oil, and season with salt.
Cut the melon in half lengthwise and scoop out the seeds and discard. Using a knife, remove the peel and discard. Cut the melon into ¼ -inch slices. Overlapping the melon slices, place the melon decoratively onto a large serving platter. You may have extra melon. Separate the leaves of frisee and place in a large bowl.
To serve, toss the frisee with the dressing. Mound the frisee salad on top of the melon making sure the melon is still visible around the edges. Curl ribbons of prosciutto onto the top and tucked into the frisee salad. Garnish the top with the hazelnuts and serve.