Prepare Balsamic Shallots: In a small bowl, combine the thinly sliced shallots with balsamic vinegar and 1 tablespoon of olive oil. Add a pinch of kosher salt and freshly cracked black pepper to taste. Let the mixture sit for about 10 minutes, allowing the shallots to absorb the balsamic flavor.

Toast Pine Nuts: In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Once toasted, remove from heat and set aside.

Assemble the Salad: Arrange the thinly sliced cantaloupe on a large platter. Layer the prosciutto slices over the melon.

Add Shallots and Dressing: Drizzle the balsamic shallots over the prosciutto and melon. In the same bowl used for the shallots, whisk together the remaining ¼ cup of olive oil, lemon juice, lemon zest, and a pinch of salt and pepper. Drizzle this dressing over the entire salad.

Garnish and Serve: Scatter the toasted pine nuts, shaved parmesan, and torn basil leaves over the salad. Serve immediately and enjoy the combination of sweet, salty, and tangy flavors.