Preheat the oven to 400°F. Line a small baking sheet with parchment paper and lay the prosciutto slices flat. Bake for 8–10 minutes, or until crisp. Let cool, then break into bite-sized pieces.

While the prosciutto bakes, use a melon baller (or small spoon) to scoop the cantaloupe and honeydew into balls. Place them in a large salad bowl along with the halved cherry tomatoes, mozzarella or burrata, basil, and mint.

In a small bowl, whisk together the white balsamic vinegar, olive oil, honey, sea salt, and black pepper until well combined.

Right before serving, drizzle the dressing over the salad and toss gently to combine. Sprinkle with crispy prosciutto and optional toasted pistachios or pine nuts. Serve immediately.