1. In a large bowl, whisk oil, lemon juice, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper to make a vinaigrette; set aside.
2. Using a melon baller, scoop out cantaloupe until you have roughly 2 cups of melon balls. Using a vegetable peeler, shave long, thin ribbons of zucchini until you reach the seeds; discard or reserve cores for another use.
3. Toss melon, zucchini, and herbs with vinaigrette until combined and season with salt and pepper to taste. Transfer salad to plates and top evenly with Parmesan and pine nuts.
Source: Hannaford fresh Magazine, July - August 20