1 small ripe cantaloupe or Galia melon
4 ounces baby arugula, or 1 head Boston (Bibb) lettuce
6 slices prosciutto ham (cut into 1/2 by 2-inch strips)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (preferably aged)
2 tablespoons pine nuts (toasted)
  Sea salt and freshly ground pepper (to taste)