Proscuitto with Melon Ribbons

Yield:	6 Servings
Categories:	Italian, Brunch

8	lg	Prosciutto Slices; very thinly sliced*
1	lg	Wedge Of Ripe Cantaloupe; peeled
1	lg	Wedge Of Ripe Honeydew Or Casaba Melon, peeled
2	tb	Extra Virgin Olive Oil
8		Leaves Italian Flat-Leaf Parsley