Ingredients

• 5 whole cloves
• 2 star anise
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 1 cup white wine vinegar
• 1 cup water
• 1/2 cup white sugar
• 3 pieces lemon rind
• 1/4 seedless watermelon, peeled and cubed
• 1/2 cantaloupe, peeled and cubed
• 8 thin slices Serrano ham
• 1 cup mixed good olives, preferably Manzanillas, Kalamatas or green garlic
• Olive oil, for drizzling
• Dash coarse or kosher salt

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Instructions

1. In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
2. Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
3. To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients