b'Cucumber-Melon Salad with Minted RicottaJASON WILSONServes 66 slices prosciutto3 tablespoons corn syrup2 tablespoons lime juiceB dcup rice wine vinegar1 red jalapeo pepper, seeds removed, chopped fine12 leaves fresh basilV honeydew melonV cantaloupeV English cucumber, peeled, seeded and sliced into half-moons1 head Belgian endive1 bunch mintW cup Pompeian Extra Virgin Olive Oil1 teaspoon cracked pepper2 tablespoons kosher saltV pound fresh ricottaSea salt as needed, for garnishPreheat the oven to 350 degrees.Place the strips of prosciutto on a parchment-lined half sheet (baking) pan; place another sheet of parchment on top and another baking pan on top of it. Place the sandwich of pans in the oven for 25 minutes. Rotate as needed. Remove from the oven, lift the top pan and parchment carefully, turn the prosciutto over with a spatula, and place the parchment and pan on top again. Bake another 7 minutes. Remove from the oven and place the prosciutto chips on a cooling rack to dry.In a small saucepan, simmer the corn syrup, lime juice, rice wine vinegar and jalapeo. Reduce the volume by half. Allow the mixture time to cool.Chop the basil roughly. Cut the melon into 1-inch cubes. Combine the melon, basil and cucumber, and pour the lime juice-and-vinegar mixture over them. Allow to marinate for 20 minutes.Slice the endive into rough 1- to 1V-inch chunks.Chop the mint very, very finely. Add the mint, olive oil, pepper and kosher salt to a mixing bowl with the ricotta and mix thoroughly. (KitchenAid mixers are great for this!)To serve, toss the melon, basil and cucumber together with the endive, spoon the ricotta mixture onto a plate, and smear it to evenly distribute the cheese. Place the salad on top of the ricotta mixture, and garnish with the prosciutto chips and sea salt. For a complete entre, serve the salad with Nine-Spice Scallops. (See recipe on page 212.)213'