- 1 ripe melon
- 1/2 pound serrano ham, sliced thin
- 1/2 bunch fresh mint, leaves only
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.