Peach and Melon Salad with Local Greens and Cheese

• 6 thin slices prosciutto (2 to 3 ounces)
• ½ cup champagne vinegar
• 1 tablespoon turbinado sugar
• 2 teaspoons fennel seeds, crushed
• 2 firm, ripe peaches or plums and/or mangoes, pitted
• 6 cups baby arugula, salad greens, spinach, butter lettuce
• 1 small watermelon, peeled and thinly sliced
• ½ of a honeydew and/or cantaloupe melon, seeded, cut into wedges and shaved with a vegetable peeler or mandoline
• 2 ounces Gouda cheese, finely shredded, (1/2 cup), or crumbled soft goat cheese, or mozzarella, jibneh or your favorite cheese

Preheat oven to 350°F. Line a baking sheet with parchment paper; arrange prosciutto slices in a single layer on pan. Bake 12 to 14 minutes or until prosciutto is just crisp. Let cool; break into shards.Meanwhile, in a small bowl whisk together vinegar, sugar, fennel seeds, and 1/2 teaspoon kosher salt until sugar is dissolved. Gradually drizzle in 1/3 cup olive oil, whisking to emulsify.Use a sharp knife or mandoline to thinly slice peaches or plums. (If using mangoes, use a sharp knife or veggie peeler to slice.) Arrange arugula, melons, and peach, plum, or mango slices on plates. Drizzle with vinaigrette and top with prosciutto and cheese. Serves 6.