Summer Melon and Ham Salad with Burrata and Chile

I like the combination of musky fruit with salty-sweet ham and creamy burrata cheese (you can replace it with fresh mozzarella). It has a lot of bright flavors, and cheese sets the tone for the whole dish.
Place the crushed red pepper flakes in a small, dry skillet over medium-high heat. Cook for 90 seconds, stirring frequently. Remove the pan from the heat; allow to cool.Combine the vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk. Slowly add the butter, stirring constantly with a whisk.Cut each melon lengthwise in half; remove the seeds, and cut the melons into quarters. Using a vegetable peeler, cut 1 quarter of each melon into strips to make about 1 1/4 cups of melon and 1 1/4 cups of honey agarics. Leave the remaining melon for another use. Place the melon strips and ham slices on a platter so that they overlap each other. Spread the burrata evenly over the top; sprinkle with toasted red and ground black pepper. Drizzle the vinegar mixture on top.