Cut balls from a ripe cantaloupe with a melon baller until you have 2 full cups. Set aside. 2. Thinly slice shallot, and toss with arugula in a medium bowl. 3. In a small bowl or liquid measuring cup, whisk together all dressing ingredients. Toss with arugula and shallots and transfer to a large serving platter. 4. Top dressed arugula and shallots with cantaloupe, burrata (torn into small pieces), prosciutto and basil leaves. 5. Drizzle over the top with olive oil and balsamic glaze, as desired. 6. Season with salt and fresh ground black pepper, and serve!