In a medium pot, cover the eggs with water and bring to a boil. Cover pot, remove from heat and let stand 10 minutes. Fill a bowl with cold water; add the eggs, crack the shells and peel under water. Slice the eggs 1/4 inch thick.
Meanwhile, in a large pot, cover the potatoes with water, salt it and bring to a boil. Cook the potatoes until tender, about 5 minutes. Drain.
Whisk up a dressing of the lemon juice, mustard, honey, garlic, EVOO and fennel pollen; season to taste. Toss 1/2 cup of the dressing with the potatoes, shallot and capers.
Place the romaine, radicchio and arugula on a platter. Arrange the eggs and potatoes in two stripes on top. Dress the melon with the lime juice and season with coarse pepper; wrap with prosciutto and arrange as a third stripe. Add a stripe of tomatoes and basil. Top with the ricotta salata.