Dress the spinach and arrange on a serving platter along with the prosciutto crudo and the fruit, cut as desired. You can play with the shapes, colours and volumes.
Imagination is an abundant (and free) ingredient, be sure to use plenty of it.
Before serving, add a quenelle of melon sorbet.
If you have an ice-cream maker, you can add 500 gr of melon juice or purée, 150 gr of sugar dissolved in 50 gr of water over a flame and process in the ice-cream machine until ready.
If creativity abounds beyond the shape of the fruit pieces, you can add cinnamon, cardamom or star anise to the syrup to add additional aromas to the sorbet.