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.