Ham and Cheese Tartines with Cherokee Purple Tomato Salad

Ingredients

• 4 cups torn boston lettuce 
• 6 ounce ciabatta bread toasted
• 2 teaspoons olive oil extravirgin
• 1  garlic clove minced
• 3 cups wedges honeydew melon thinly sliced
• 3 ounces manchego cheese cut into 4 thin slices
• 1 tablespoon oregano fresh finely chopped
• 1 teaspoon oregano fresh chopped
• 1 ounce serrano ham cut into 4 thin slices
• 1 tablespoon shallots finely chopped
• 1 tablespoon sherry vinegar 
• 3 medium cherokee purple tomatoes halved lengthwise thinly sliced

Equipment

• bowl
• baking sheet
• whisk
• broiler

Directions

1. Preheat broiler.
2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts.
3. Sprinkle evenly with 1 teaspoon oregano.
4. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices.
5. Drizzle each serving with about 1 tablespoon dressing.
6. Place 1 tartine on each plate.