Watermelon and prosciutto are the best duo we've seen on the internet in awhile
½ teaspoon finely grated orange zest1 3-pound seedless watermelon, rind removed, cut into 1-inch piecesHeat a small dry skillet and toast almonds, tossing often, until golden
brown, about 5 minutes.Toss watermelon with vinegar in a large bowl; season generously with salt. Transfer watermelon to a platter and drape prosciutto over top; spoon almond mixture over.
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