1. Heat prosciutto strips in a non-stick pan over medium heat; cook 3-5 minutes, until crisp. Drain on paper towels.

2. Whisk together the oil, vinegar, shallots, honey, and mustard. Gently toss melon balls, onion, pine nuts, and basil with the dressing. Mound the arugula onto 6 plates and top with melon mixture.

3. Crumble the goat cheese and scatter the prosciutto on top. Finish with pepper and salt.