Start by selecting a ripe melon, cut it in half, scoop out the seeds, and slice into thin wedges (about ¼-inch thick). Set aside on a large platter.

Drape thinly sliced beef bresaola over each melon wedge, slightly overlapping for flavor and presentation.

Scatter fresh arugula over the center of the platter, surrounding the melon and bresaola.

Drizzle olive oil over the dish, squeeze fresh lemon juice on top, and add cracked black pepper to taste.

Sprinkle shaved Parmesan cheese and toasted pine nuts over the platter for garnish.

Serve immediately to enjoy the freshness of the dish.