Melon & Cucumber Salad

Tuesday, July 9, 2024

This beautiful salad composed of the perfect balance of flavors and textures is a gloriously refreshing dish to serve on a summer day! When you combine fresh cantaloupe, Pine Street Market speck, ribbons of cucumber, and bright arugula, you really can't go wrong.

YOU'LL NEED:

• 1 cantaloupe
• 4–6 oz cucumber
• 3 Tbsp mint
• 5 oz arugula
• 1 oz Pine Street Market speck
• 1 1/2 Tbsp champagne vinegar
• 1/2 tsp minced garlic
• 2 oz Rock House Creamery fromage
• 2 Tbsp chopped pistachios
• olive oil
• salt

INSTRUCTIONS:

1. PREP SALAD

• Cut cantaloupe in half, then remove seeds and peel
• Cut cantaloupe into 1” wide wedges, then cut 1 of these wedges into cubes
• Cut cucumber into thin slices (or use a vegetable peeler for ultra thin slices)
• Pick mint leaves from stems and thinly slice
• Remove any large stems and roughly chop arugula
• Chop speck

2. MAKE VINAIGRETTE

• In a blender, combine melon cubes, champagne vinegar, minced garlic, 3 Tbsp olive oil & salt to taste

3. GARNISH & GATHER

• Layer arugula with cantaloupe wedges, cucumber, speck, and fromage blanc, then sprinkle with pistachios and mint leaves
• Drizzle with melon vinaigrette and enjoy!