Heat griddle over medium heat.
Once the griddle is heated up, place in the rockmelon and 2 slices of prosciutti.
Grill, until charred on both sides or until the prosciutti, are crispy.
*For more flavors, I would like to lay the prosciutti over the rockmelon while it is grilling.*
Remove from heat.
Thinly slice the grilled prosciutto and set aside.
In the same griddle, place in the remaining prosciutti.
Grill until slightly browned but not crispy.
Remove from heat and set aside.
Deglaze the griddle with balsamic vinegar.
Cook and reduce slightly.
Remove from heat and set aside.
Toss crispy prosciutto slices, arugula, carrot, salt & pepper on a serving plate.
Lay the grilled rockmelon over the top.
Cover the rockmelon with the 2 whole prosciutti.
Drizzle reduced balsamic vinegar over the top.
Serve immediately.
