1. Cube 1 cantaloupe to end up with 24 cubes. (Or, just buy cubed melon.) Cut 3/4 of a baguette into 24 1-inch chunks. Cut 6 slices of prosciutto in quarters. Arrange the bread chunks, melon balls, prosciutto, 24 basil leaves, and 24 small fresh mozzarella balls (ciliegie) on a work surface. Using twelve 8-inch wooden skewers, stick 2 pieces of bread, 2 melon chunks, 2 basil leaves, 2 mozzarella balls, and 2 pieces of prosciutto on each skewer. Sprinkle with a pinch each salt and pepper, and drizzle with honey. Dress 4 cups of mixed baby greens with 1 Tbs. lemon juice, 1 Tbs. olive oil, and 1/8 tsp. each salt and pepper to serve as a simple salad alongside the skewers.