Cantaloupe Salad with Pistachio-Lime 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.

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