Double Melon Salad Topped With Crispy Prosciutto

2 slices prosciutto, cut into thin strips
1 Tbsp plain Greek yogurt
1 Tbsp mayonnaise
2 tsp honey
1 lemon, zested and juiced
pinch each of salt and black pepper to taste
1/2 ripe honeydew melon, peeled, seeded and diced
1/2 ripe cantaloupe, peeled, seeded and diced
1/4 cup fresh basil, torn into small pieces

Preheat oven to 400 degrees.
Place prosciutto slices on baking sheet and cook in preheated oven until crisp, about 5 to 8 minutes, tossing a couple times so the pieces crisp evenly.  Remove and transfer pieces to a paper towel covered cooling rack.
In a large salad bowl, whisk together the yogurt, mayonnaise, honey, zest, and juice until smooth; taste, then add salt and pepper to taste.
Add the honeydew and cantaloupe to the bowl and toss together to coat well with the dressing.
To serve, spoon mixture into 4 bowls, then sprinkle the crispy prosciutto and the basil evenly over the salads.
Serve immediately.
Serves 4.