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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!