Prepare the melon: halve the cantaloupe, scoop out seeds, then slice the flesh into 1/2-inch (1 cm) wedges or bite-size crescents. Why: medium-thick slices keep their shape on the plate and provide the ideal balance of juice and texture against the prosciutto — too thin and the melon becomes limp; too thick and it overwhelms a forkful.

Bring the prosciutto to room temperature (10 minutes) and gently separate the slices into individual ribbons or tear into long strips. Why: room temperature prosciutto releases its aroma and flavor more than when chilled, and tearing (rather than cutting) preserves its silky, delicate texture and pretty ruffled edges.

Make the lemon drizzle: in a small bowl whisk together 1 tbsp extra-virgin olive oil and the juice of 1 lemon (about 30 g) with 2–3 turns of freshly cracked black pepper. Taste and adjust — don’t add much salt because prosciutto is already salty. Why: whisking emulsifies oil and lemon juice into a light dressing that clings to arugula and lightly seasons the melon without weighing it down.

Toss the arugula lightly with about three-quarters of the lemon drizzle in a large bowl, just until leaves are glossy. Why: dressing the arugula first helps the greens take on flavor without overdressing the entire plate; arugula wilts quickly, so toss only briefly to keep it fresh and peppery.

Arrange the salad on a platter or individual plates: make a bed of dressed arugula, nestle melon slices across the greens, and drape prosciutto over and between the melon pieces. Why: layering allows each bite to contain contrast — peppery green, sweet melon and savory ham — and makes the presentation attractive and composed.

Scatter the chopped toasted almonds over the salad for crunch. If your almonds are not already toasted, warm a small skillet over medium heat and toast 30 g almonds, shaking the pan, until fragrant and lightly browned (about 2–3 minutes); cool and chop. Why: toasting nuts blooms their oils and intensifies flavor — essential for a memorable texture contrast.

Finish: drizzle the remaining lemon dressing over the arranged salad, add a final twist of freshly ground black pepper and, only if needed, a light sprinkle of flaky sea salt. Why: adding a second drizzle after plating creates bright punctuation and lets you control seasoning so the prosciutto’s saltiness doesn’t dominate.

Serve immediately at room temperature. Why: this salad shines when the components are fresh and the prosciutto and melon are near room temp — chilled prosciutto dulls the flavor and warm melon becomes too soft.