1 large egg, separated
1/2 teaspoon kosher salt
1/4 cup raw pistachios chopped
1/4 cup old fashioned rolled oats
2 tablespoons sesame seeds
1 tablespoons sugar
1 teaspoon fennel seeds
1/16 teaspoon cayenne pepper
1/2 small heirloom orange melon seeded
1/4 small honeydew melon seeded
3 ounces thinly sliced prosciutto, torn into 1/2-inch wide strips
1 1/2 teaspoon balsamic vinegar
1/4 cup fresh mint or basil leaves, torn into bite size pieces
Preheat oven to 350°F. Line a baking sheet with parchment paper and spray generously with cooking spray. Place the egg white and salt in a medium mixing bowl, reserve yolk for another use. Whisk egg white until frothy and white, 1 minute. Add the pistachios, oats, sesame seeds, sugar, fennel seeds, and cayenne pepper, and toss to coat. Arrange the mixture in a single layer on the baking sheet and bake, stirring occasionally, until the mixture is crispy and golden brown, 12 to 15 minutes. Let cool completely.
Cut the top and bottom off of the melon so that it sits securely on your cutting board. Peel the skin off with a thin knife, then shave thin strips of the melon until you have about 6 cups of loosely packed strips; reserve the remaining melon for another use. Arrange the melon slices on 6 salad plates and top with the strips of prosciutto. Drizzle the vinegar evenly over the salads and scatter the granola and mint or basil over the top.