Cook the prosciutto 6 to 7 minutes or until crisp. Place on cutting board and chop into small pieces.
Place the skillet over medium-high heat. Add the almonds and jalapeno and cook 6 minutes or until almonds are golden brown, stirring frequently. Set aside with prosciutto.
Combine the spinach, cantaloupe, berries, mint and basil in a large bowl. Whisk together the oil, vinegar, zest, sugar, honey and salt. Pour over the spinach mixture, add the prosciutto mixture and the parmesan and toss gently. Let stand 10 minutes to absorb flavors.
Nutrients per serving: 240 calories, 9g protein, 21 g carbohydrates, 4g fibre, 439 mg sodium