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Prosciutto-Wrapped Melon

 1 medium cantaloupe, cut in half, seeds removed, and then cut into wedges
 1 package prosciutto
 1 tbsp extra virgin olive oil
 1 tbsp balsamic vinegar
 4 Fresh mint leaves, thinly sliced
1

Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter and drizzle with extra virgin olive oil, balsamic vinegar, and a sprinkle of fresh mint.

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