Inspired by melon season and access to great produce from nearby farms and quality speck from Sogno Toscano in Santa Monica, this easy and simple summer dish from Mayfield Chef Jon Sarmenta is perfect.
The most important thing is to buy top-quality cured melons and speck. “We cut the speck at home so it is very tender and fresh,” says Sarmenta, “but if I were to make it at home, I would go to a big Italian deli or butcher and ask them to cut it for me.”
Note: Make the melon juice by blending leftover melon and trimmings in a blender until pureed, then strain. Make the orange simple syrup for the vinaigrette the day before: Blend together the zest of 1 orange, 3/4 cup sugar, and 1/2 cup water. Let the mixture sit for 24 hours, then strain and discard the zest.
