8 oz asparagus spears
1 small or 1/2 medium size cantaloupe melon
2 oz prosciutto, thinly sliced
5 1/2 oz mixed salad greens such as herb salad with aruglula
5/8 cup fresh raspberries
1 tbsp. freshly shaved Parmesan cheese
1 tbsp. balsamic vinegar
2 tbsp. raspberry vinegar
2 tbsp. orange juice
Trim the asparagus, cutting in half if very long. Cook in lightly salted boiling water over medium heart for 5 minutes, or until tender. drain and plunge into cold water, then drain again and set aside.
Cut the melon in half and scoop out the seeds. Cut into small wedges and cut away rind. Separate the prosciutto slices, cut in half and wrap around the melon wedges.
Arrange the salad greens on a large serving platter and place the melon wedges on top together with the asparagus spears.
Scatter over the raspberries and the Parmesan shaving. Place the vinegars and juice in a screw top jar and shake until blended. Pour over the salad and serve.