Preheat the oven to 400 degrees F ( 200 degrees C) and line a sheet pan with parchment paper.
Lay the slices of
Prosciutto (2 oz)
in a single layer on the pan and roast for 8-10 minutes, until browned. Set aside to cool, then break into small pieces.
Meanwhile, place half the
Cantaloupes (3 cups)
Honeydew Melons (3 cups)
on a large, flat platter, and place the other half on a large cutting board.
Place a dinner plate or other heavy, flat dish on top of the melon on the board, and press firmly on the plate to lightly smash the pieces, shifting and tilting the plate as necessary.
Transfer the melon, and any juices that have collected on the board, to the platter.
over the melon, toss gently, then drizzle lightly with
Champagne (to taste)
Olive Oil (as needed)
and sprinkle generously with
Coarse Sea Salt (to taste)
Ground Black Pepper (to taste)
Tear or roughly chop the
Fresh Mint Leaves (1/2 cup)
, then scatter the mint and pieces of prosciutto over the salad. Serve the salad at room temperature.