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.