Spread the washed greens on a serving platter. Drizzle the greens with a little olive oil. You can drizzle on a little balsamic glaze too, if you like.

Top the arugula with as many fresh basil leaves as you like. Distribute the cantalope on top of the greens.

Tear the slices of prosciutto and twirl, or slightly fold them as you lay them on top. This way, we have texture and height for a pleasing and appetizing presentation.

Sprinkle the mozzarella pearls on top. Pay attention to the distribution of color. Take a step back and assess whether the colors and textures are evenly distributed.

When you are satisfied with the colors and textures, drizzle balsamic glaze over the top of the salad. Then, follow the balsamic with an even drizzling of olive oil. Top the salad with flaky finishing salt and fresh cracked black pepper.