Slice the melon in half with a sharp knife and scoop out seeds with a spoon. Discard seeds.
Using a melon baller, remove the edible flesh by pressing and turning the tool to create the melon balls. Doing this as close together as possible will utilize as much of the melon as possible, though the balls may not be perfectly round.If using a knife to cube the melon, slice each half in to 1-inch wedges and run the knife just inside of the rind to remove the flesh from each wedge. Then cut each wedge into 1-inch pieces.
Heat a large dry skillet over medium heat and spread the pine nuts over the skillet. Stir or slide skillet back and forth to roll the pine nuts while toasting 2 to 3 minutes. Pine nuts should be fragrant and browned in spots. Transfer from skillet to a platter to cool.
In the same skillet, apply enough olive oil to thinly coat the bottom of the pan place over medium heat. Once hot, lay slices of prosciutto in the pan and cook 4 to 5 minutes on each side until browned and crisp (it will become more crisp as it cools). Remove pan from heat and transfer prosciutto to a plate to cool slightly.
Arrange greens on a large platter. Layer with melon and dot with crumbled goat cheese, pine nuts, and prosciutto, breaking up the prosciutto into bite-size pieces with your fingers as you place it.
Drizzle with 2 tablespoons olive oil and balsamic, serve immediately.
A cast iron skillet is ideal for toasting nuts on top of the stove.
Serve salad spread out on a platter instead of in a bowl so the ingredients stay layered and the heavier melon and pine nuts don't end up at the bottom of a bowl.