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© Meredith Corporation. All rights reserved. Used with permission.
Combine vinegar, honey, salt and pepper in a small mixing bowl. Whisk in 2 tablespoons oil. Add melon, shallot and mint and toss to coat. Let stand at room temperature while you prepare the speck.
Use kitchen scissors to cut speck (or prosciutto) slices in half crosswise. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add half of the speck (or prosciutto) and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to paper towels and blot off excess grease. Repeat with the remaining pieces.
To serve, arrange the crisped speck (or prosciutto) on individual small plates. Using a slotted spoon, top each piece with a small amount of the melon salad. Garnish with mint leaves, if desired.