The original inspiration for this salad was the classic combination of melon and prosciutto, but the remaining ingredients quickly veered into Spanish territory thanks to the Padrón peppers for sale right next to the melons at the farmers' market (after all, prosciutto is not that different from Serrano ham, right?). Crunchy almonds and tangy goat cheese balance out the sweet, salty, peppery flavors in the rest of the salad. I suggest using a Charentais melon if you can find one, but more widely available cantaloupe is almost as good. Enjoy with good bread and a nice cold glass of Albariño or a crisp pale ale on a warm summer's night.

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