At first glance, melon and dried meat may seem like an odd combination. Upon tasting it, it will quickly become one of the most delicious delicacies imprinted in your taste buds for life.I used to make this for my father, may Allah rest his soul. “Make” is rather an over-statement. All it is is wrapping viande sechée, a French style of dried meat tenderloin sliced almost paper-thin, around wedges of seasonal fragrant melon. This is not a dish one seeks to satisfy hunger; it is a dish to be treated as an entrée salad, to be enjoyed as a delicacy and a luxury, not as a need to satisfy hunger.
Cut the melon in half and scoop out the seeds.
Proceed to cut the melon halves into wedges.
Slide a sharp knife between the melon flesh and the rind, effectively cutting away the rind and discarding.
Wrap a slice or two around the melon wedge and serve as a light entrée.