Melon, Fig, Fennel and Jambon de Bayonne Salad recipe

Ingredients

• 1/2 cup Sauternes
• 3 tablespoons fennel oil (see below)
• Kosher salt
• 2 large bunches frisee
• 1 bulb fennel, halved from top to bottom and paper thin slices
• 1/4 ripe, sweet melon, Honeydew, Crenshaw, Casaba, Cantelope, peeled and cut into thin slices
• 2 cups small green and red grapes, halved
• 6 fresh, ripe figs, halved
• 6 slices jambon de Bayonne