Spring salad with cantaloupe, raspberries, prosciutto and white balsamic vinaigrette

For the vinaigrette: 
5 tablespoons olive oil 
2 tablespoons white balsamic vinegar
1 teaspoon honey
1 garlic clove, peeled and minced
pinch of sea salt
Pinch of freshly cracked pepper

In a jar, add the olive oil, vinegar, honey, garlic, salt and pepper and shake to combine; set aside.

For the salad:
¼ cup hazelnuts nuts, toasted in frying pan for 2 minutes
4 handfuls of fresh herb salad, washed and dried
1 cup of cherry or grape tomatoes, cut in half
1 cup raspberries
½ cup figs, cut in bite size pieces
½ cantaloupe melon, spooned into balls or cubed
4 slices of prosciutto
Shaved Parmesan cheese to taste

To assemble:
Divide the salad greens among 4 plates. Add equal amounts of tomatoes, raspberries, figs, and cantaloupe. Drizzle the salads with the vinaigrette and top with shaved cheese and hazelnuts.