Summer Melon With Fig And Prosciutto

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Ingredients

1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*

1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)

1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)

3 ounces prosciutto di Parma, julienned

1 bunch basil

8 fresh dark-skinned figs, trimmed and quartered

1/4 pound arugula

1 tablespoon extra-virgin olive oil

1 (4-ounce) block ricotta salata, shaved, for garnish

1 tablespoon crushed red pepper, for garnish

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