You can use any vinaigrette to dress this melon salad, but if you're looking for something to really make the flavors shine, try the recipe for Smashed Raspberry Vinaigrette below.

Prosciutto Halibut with Shaved Melon Salad

In a large skillet, heat oil over medium heat. Add fillet strips and cook for 10 minutes or until cooked through and evenly browned, turning occasionally.

Toss salad with vinaigrette; top with fresh raspberries. Serve salad with fish.

Use a vegetable peeler to cut cantaloupe and honeydew slices into thin shavings; discard rinds.

In a large bowl, toss together melon shavings, arugula (if desired), red onion and basil; set aside.

Cut halibut fillets in thirds lengthwise; season to taste with salt and pepper. Wrap a prosciutto slice around each portion.

To prepare Smashed Raspberry Vinaigrette: In a small bowl, combine 1/2 cup fresh raspberries, 2 tablespoons red wine vinaigrette, 1 tablespoon finely chopped shallot, 1 tablespoon Hy-Vee Dijon mustard and 1 tablespoon Hy-Vee honey. Slowly drizzle in 1/3 cup plus 1 tablespoon Hy-Vee Select olive oil, whisking vigorously, until vinaigrette is combined and raspberries are broken apart.