The Italian combination of melon and prosciutto pair nicely in this first-course salad.
Preheat oven to 400°.
Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp.
Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.