Cover eggs with water in small pot. Cover with water, bring to rolling boil, cover pan and let stand 10 minutes. Drain eggs, crack shells and let stand in cold water. Peel and slice eggs.
Meanwhile, place potatoes in pot, cover with water, bring to boil. Salt the water and cook potatoes 5 minutes until tender, drain.
Whisk up dressing of lemon juice, Dijon, honey, garlic, olive oil, fennel, salt and pepper. Let sit for a few minutes. Toss dressing with potatoes, shallot, and capers.
Dress melon with the juice of the lime and season with coarse black pepper. Wrap slices of melon with ham and arrange on greens.
In a medium mixing bowl, mix together the tomatoes, basil, ricotta salata, salt, pepper and EVOO.
Arrange greens on large platter or plates and make stripes across the lettuce bed beginning with eggs then potato salad, then finishing with tomato salad.