Combine the shallots, balsamic vinegar, and ¼ cup of olive oil in a small mixing bowl. Season with a pinch of salt and a generous amount of freshly cracked pepper. Let the shallots sit, submerged, for about 15 minutes.
Meanwhile, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Once hot, add the pine nuts. Turn the heat to low and toast for just about 30 seconds (watch so they don’t burn), or until golden. Turn off the heat. Stir in the lemon zest and a pinch of salt.
Arrange the cantaloupe onto a platter. Top with the prosciutto and pine nuts. Stir the lemon juice into the shallot mixture. Spoon the shallots, plus all of the vinegar, lemon, and oil, over the dish. Garnish with the parmesan and basil.