Melon, Bayonne ham and blue cheese salad
When shopping for this salad at the market pick heavy, aromatic French Melon with stem ends that yield slightly when pressed. Think of the melon as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the salad.
Cut the melon in half and make balls using a melon baller.
Set the melon balls aside in a large bowl.
Cut the Bayonne ham into strips.
Cut the blue cheese into cubes.
Roughly chop the mint and basil.
Place a few melon balls, some ham, some cheese, and some rocket in the empty melon half.
Season with olive oil, herbs, salt, and pepper.