Ready for delicious?
1 large egg, separated
1/2 tsp kosher salt
1/4 cup chopped raw pistachios
1/4 cup old fashioned rolled oats
2 Tbls sesame seeds
1 Tbls sugar
1 tsp fennel seeds
1/16 tsp cayenne pepper
1/2 small heirloom orange melon, seeded (such as Red Cap or Charentais)
1/4 small honeydew melon, seeded
3 ounces thinly sliced prosciutto, torn into 1/2-inch wide strips
1 1/2 tsp balsamic vinegar
1/4 cup fresh mint or basil leaves, torn into bite size pieces
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.
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. Enjoy!