1/4 honeydew melon
1/4 cantaloupe
1 tbsp. fresh lemon juice
1-1/2 tsp. extra-virgin olive oil
1/3 lb. thinly sliced Prosciutto

Discard rind from melons and thinly slice melon. In a large bowl, drizzle melon with lemon juice and oil and lightly toss. On each of four plates, decoratively arrange melon and Prosciutto.

Serves 4.