Summer Melon with Pickled Long Hot Peppers, Prosciutto, and Marcona Almonds

If you think we didn’t deviate too far from the classic with our peach and burrata dish, here’s the actual prosciutto with melon. We always have some iteration of this on the menu when the melon is in peak season. The fruit should be ripe and very fragrant upon initial inspection. Smell the ends of the fruit, as that’s usually the best way to tell if it’s ready. There should be a little bit of give when gently pressed also, but be careful not to let i