The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
3 tablespoons extra-virgin olive oil, divided
2 teaspoons sherry vinegar
3 cups loosely packed arugula
1 (3 1/4-pound) cantaloupe, peeled, seeded, and cut lengthwise into 20 (1/4-inch-thick) wedges
4 (1/2-ounce) slices prosciutto, cut into thin strips
1/2 cup (2 ounces) Cabrales cheese, crumbled
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.