Cool down this summer with a chic and easy salad recipe, courtesy of Wolfgang Puck.

6 piece thinly shaved cantaloupe

6 piece thinly shaved honeydew

6 piece thinly shaved prosciutto

2 oz burrata cheese

Garnish with:
Shaved fennel

Fennel tops

Shaved frisee

Wild arugula

Dress with:
2 tablespoons olive oil

½ tablespoon sherry vinegar

¼ tsp piment d’ espelette

To plate salad, curl the thinly sliced melon, prosciutto and alternate on plate. Place burrata cheese next to melon and prosciutto in small pieces. Garnish with shaved fennel, fennel tops, shaved frisee and arugula. Season with salt and piment d’espelette. Finish with olive oil and sherry vinegar.