1  large cantaloupe

1 head butter lettuce, washed and leaves separated

¼ cup microgreens

1 1/2  cup  pistachios, coarsely chopped

1/3  cup  fresh lime juice

1/3  cup  honey

1/4  cup  chopped purple onion

1  teaspoon  dried crushed red pepper

1/2  teaspoon  salt

1/4  cup  chopped fresh cilantro

3/4  cup  vegetable oil

Blend lime juice, honey, onion, red pepper, salt, and cilantro in blender.  With blender running, slowly drizzle in oil until emulsified.  Add ¾ c pistachios and pulse til chopped. Peel, seed, and cut cantaloupe into thin wedges; cut wedges vertically into 1/2-inch slices. Place butter lettuce and microgreens on individual serving plates; arrange cantaloupe on top, and sprinkle with pistachios. Drizzle with vinaigrette.

1  large cantaloupe

1 head butter lettuce, washed and leaves separated

¼ cup microgreens

1 1/2  cup  pistachios, coarsely chopped

1/3  cup  fresh lime juice

1/3  cup  honey

1/4  cup  chopped purple onion

1  teaspoon  dried crushed red pepper

1/2  teaspoon  salt

1/4  cup  chopped fresh cilantro

3/4  cup  vegetable oil

Blend lime juice, honey, onion, red pepper, salt, and cilantro in blender.  With blender running, slowly drizzle in oil until emulsified.  Add ¾ c pistachios and pulse til chopped. Peel, seed, and cut cantaloupe into thin wedges; cut wedges vertically into 1/2-inch slices. Place butter lettuce and microgreens on individual serving plates; arrange cantaloupe on top, and sprinkle with pistachios. Drizzle with vinaigrette.