Cut out small balls from both melons with a ball cutter. Mix Pineau de Charentes, powdered sugar and lime juice and marinate the melon and berries with it.
Marinate the arugula with pepper, juice of one lemon, salt and olive oil and arrange on plates.
Spread the melon and berry mixture evenly over the arugula. Slice the pecorino with a peeler, place on the lettuce and arrange the prosciutto on top. Serve sprinkled with the sage leaves.
Serve with baguette.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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