Melon And Prosciutto Salad With Parmigiano-Reggiano

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3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)

3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)

2 tablespoons thinly sliced fresh mint

1 teaspoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese

Cracked black pepper (optional)

Mint sprigs (optional)

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