Watermelon Salad With Mint and Crispy Prosciutto

4 ounces thinly sliced prosciutto

3 pounds watermelon (including rind)

6 radishes, quartered

4 scallions, sliced

¼

cup fresh mint, torn

¼

cup salted peanuts, chopped

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

Kosher salt and ground black pepper, to taste

Heat oven to 400 degrees.

On a baking sheet, arrange the prosciutto in a single layer. Bake until crisp, about 8-10 minutes.

Meanwhile, trim and discard the rind from the watermelon. Cut the flesh into ¼

-inch-thick triangles.

Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint and peanuts. Drizzle with the lime juice and oil. Season each salad with salt and pepper.

Break the cooked prosciutto into pieces and sprinkle over the salads before serving.

Serves four.

Real Simple, June 2008