If you want petite leaves, choose baby arugula.
Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.
This is a beautiful and delicious. I had it with some spiced almonds added which really added to the look and taste.
