1. Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.