Prep: 1. Toast pine nuts in frying pan for 2 min. 2. Crush garlic. 3. For vinaigrette, combine sea salt, pepper, vinegar, garlic, and honey in a bowl. 4. Add the oil and whisk to emulsify. 5. Stir in dill; set aside. 6. Slice cantaloupe. Make: 1. Toss vinaigrette, pine nuts, mixed greens, cherry tomatoes, raspberries, and canataloupe in bowl. 2. Garnish with proscuitto and serve.