Sweet watermelon, crunchy veggies and salty prosciutto and peanuts make for an explosive salad
Heat oven to 400F.
Arrange prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.
Trim and discard rind from watermelon. Cut flesh into ¼-inch thick triangles.
Place the watermelon in serving dishes and sprinkle with radishes, scallions, mint and peanuts. Drizzle with lime juice and oil. Season with salt and pepper.
Break prosciutto into pieces and sprinkle over salad before serving.