Summer Melon with Fig and Proscuitto Fruit Cup

Ingredients

• 1 sharlyn melon, peeled, seeded, and cut into medium dice
• 1 honeydew melon, peeled, seeded, and cut into medium dice
• 1 cantaloupe, peeled, seeded, and cut into medium dice
• 1/2 pound prosciutto di Parma, julienned
• 1 bunch opal basil, micro leaves picked
• 4 black figs, trimmed and quartered
• 1/4 pound rocket
• 1/4 cup Tuscan extra virgin olive oil
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 tablespoon chile flakes, for garnish

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