In a sauté pan, heat the oil and sauté prosciutto until crispy. Set aside and cool to room temperature
Cut melon in half and scoop out the seeds with a spoon. With a melon baller scoop the melon making sure to avoid getting the green close to the skin.
In a bowl, toss together melon, cooled prosciutto, mint and extra virgin olive oil. Serve chilled in either a serving bowl or a hollowed out half of a melon.