How to Make It
In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream; season with salt and pepper.
Melt the butter in a nonstick skillet. Add the melon; toss until hot. Toss the greens with the dressing; mound on the plates. Top with the melon, ham and pine nuts; serve with the balsamic and brioche.