Watermelon Salad with Mint and Crispy Prosciutto

Ingredients

• 0.3 cup mint leaves fresh
• 4 servings kosher salt and pepper 
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil extra-virgin
• 4 ounces pancetta thinly sliced
• 6  radishes quartered
• 0.3 cup peanuts salted chopped
• 4  scallions sliced
• 3 pounds watermelon (including rind)

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 400 F. Arrange the prosciutto in a single layer on a baking sheet.
2. Bake until crisp, 8 to 10 minutes. Trim and discard the rind from the watermelon.
3. Cut the flesh into 1/4-inch-thick triangles.
4. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts.
5. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Break the prosciutto into pieces and sprinkle over the salad before serving.