Summer Melon and Ham Salad with Burrata and Chile

This caught my eye and reminded me of a pizza I had in Epcot back in May.  I may sub prosciutto for the ham.  If serving this to family, I will go easy on the pepper.  Some family members have delicate palates.

1 tsp. crushed red pepper
2 tbsp. white balsamic vinegar
1/2 tsp. minced shallots
1/2 tsp. honey
Dash of kosher salt
2 tbsp. canola oil
1 small cantaloupe
1 small honeydew melon
2oz. lower sodium country ham, thinly sliced
4oz. Burrata or fresh mozzarella

Place crushed red pepper in a small dry skillet over medium heat.  Toast 90 seconds, stirring constantly.  Remove pan from heat; cool.

Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk.  Slowly add oil, stirring constantly with a whisk..

Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters.  Shave 1/4 of each melon into strips using a vegetable peeler.  Reserve remaining melon for another use.  Arrange melon strips and ham slices on a platter so they overlap and intertwine.  Spoon Burrata evenly over the melon.  Sprinkle red pepper and cracked black pepper over platter.  Drizzle vinegar mixture over the top.

I made this 7.10.16--we dug into it before I got a chance to take a photo.  I would recommend cutting the melon quarters in half before shaving, it's easier that way!