Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter and drizzle with extra virgin olive oil, balsamic vinegar, and a sprinkle of fresh mint.

Blanch green beans in boiling salted water, cook about 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain & pat dry.

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Add shallots, cook over medium- low heat and sauté 4 minutes or until tender and lightly browned. Add beans; sauté 5 minutes or until thoroughly heated. Taste and season with salt and pepper, if needed. Transfer to a serving dish and top with cooked bacon.

Mix all the ingredients in a saucepan over medium-high heat. Bring the sauce to a boil, then reduce the heat to medium-low and simmer, about 25-30 minutes, stirring occasionally.
Remove from the heat and transfer to a bowl. Cool to room temperature, then cover and refrigerate for a few hours to cool and thicken. Best served chilled. Leftovers will keep in the refrigerator for up to a week.
This recipe makes around 4 cups of sauce, with the average serving size around 1/4 cup or less,you will have plenty leftovers. Simply freeze your leftovers and defrost in the refrigerator overnight.