Ingredients
1 large egg, separated
1/2 teaspoon kosher salt
1/4 cup raw pistachios chopped
1/4 cup old fashioned rolled oats
2 tablespoons sesame seeds
1 tablespoons sugar
1 teaspoon fennel seeds
1/16 teaspoon cayenne pepper
1/2 small heirloom orange melon seeded
1/4 small honeydew melon seeded
3 ounces thinly sliced prosciutto, torn into 1/2-inch wide strips
1 1/2 teaspoon balsamic vinegar
1/4 cup fresh mint or basil leaves, torn into bite size pieces
Directions
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Preheat oven to 350°F. Line a baking sheet with parchment paper and spray generously with cooking spray. Place the egg white and salt in a medium mixing bowl, reserve yolk for another use. Whisk egg white until frothy and white, 1 minute. Add the pistachios, oats, sesame seeds, sugar, fennel seeds, and cayenne pepper, and toss to coat. Arrange the mixture in a single layer on the baking sheet and bake, stirring occasionally, until the mixture is crispy and golden brown, 12 to 15 minutes. Let cool completely.
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Cut the top and bottom off of the melon so that it sits securely on your cutting board. Peel the skin off with a thin knife, then shave thin strips of the melon until you have about 6 cups of loosely packed strips; reserve the remaining melon for another use. Arrange the melon slices on 6 salad plates and top with the strips of prosciutto. Drizzle the vinegar evenly over the salads and scatter the granola and mint or basil over the top.
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