Melon Carpaccio with Prosciutto di San Daniele Figs and Frisee

Ingredients

• 1 1/2 tablespoons white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon hazelnut or walnut oil
• Kosher salt
• 1 fresh cantaloupe, honeydew, Crenshaw or other melon, about 3 pounds
• 1 large bunch frisee
• 12 slices Prosciutto di San Danielle, thinly sliced
• 1/4 cup hazelnuts, toasted and coarsely chopped