A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.
Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.
Bresaola is available in Italian groceries and specialty-food shops. Prosciutto or any other dry-cured ham or beef can be used as well.