Warm Melon and Prosciutto Salad

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Ingredients

1. 2 tablespoons white wine vinegar
2. 1 teaspoon pink peppercorns, crushed
3. 1 teaspoon Dijon mustard
4. 1/2 medium shallot, thinly sliced
5. 1/4 cup vegetable oil
6. 1 tablespoon each of heavy cream and unsalted butter
7. Salt and freshly ground black pepper
8. 1/2 cantaloupe, peeled and cut into 1-inch cubes
9. One 6-ounce bunch of watercress, large stems discarded
10. 2 cups (1 1/2 ounces) baby spinach
11. 3 ounces thinly sliced prosciutto ham
12. 2 tablespoons pine nuts, lightly toasted
13. Aged balsamic and buttered, toasted brioche, for serving

1. In a blender, puree the vinegar, peppercorns, mustard and shallot. Blend in the oil and cream; season with salt and pepper.
2. 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.