Place the coconut oil, maple syrup, buckwheat groats, sunflower seeds, hemp seeds, pistachios and a pinch of salt in a large skillet, set over medium heat. Toast the seeds, stirring often for about 5 minutes or until light golden and fragrant. Remove from the heat and allow to cool completely.

Meanwhile, roll the goat cheese between your hands to create tiny little teaspoon size balls. They may want to crumble, but if you just squeeze the goat cheese with you hands and then roll it into a ball it works great.

Once the seeds are cool, roll the goat cheese balls in the seeds. Place on a plate and store in the fridge until ready to serve.

Heat a small skillet over medium heat and add 1 tablespoon olive oil. Once hot, add the shallot and cook until lightly caramelized, season with a pinch of salt. Next, add the corn and cook 1-2 minutes then remove from the heat.

Add the remaining 1/3 cup olive oil, white balsamic vinegar, honey + salt and pepper to taste. Store in a glass jar in the fridge until ready to serve.

In a large salad bowl, combine the basil, lettuce and raspberries. Wrap the prosciutto around the the cantaloupe slices and sprinkle with salt. Place on the salad. Add the goat cheese balls. Serve with the sweet corn dressing. Enjoy!