Cut the stem ends off of the cantaloupe, then lay the cantaloupe so it's standing up on one of those flat surfaces. Use a very sharp knife to shave away the peel. Cut it in half, through the flat ends. Scoop out the seeds and cut into 1-inch wedges.
Repeat with the honeydew.
Place half of the cantaloupe and honeydew wedges on a platter. Reserve the other half of the melon for later. Or, use it all and just double the entire recipe for a big crowd!
Rip the 3 ounces of prosciutto up into small pieces and scatter over top.
Use a vegetable peeler to shave a handful of 2 ounces of parmesan ribbons over top.
Finish with a drizzle of extra-virgin olive oil, honey, and the juice of 1/2 a lemon.
Season with flaky salt and pepper.
Cut the remaining 1/2 lemon into wedges and use for garnish.
