About the Recipe
Ingredients
Honey Rosemary Dressing
2 tbsp honey
2 tbsp lemon juice
2 tbsp water
¼ to ½ tsp finally chopped fresh rosemary leaves
½ teaspoon salt
3 tbsp olive oil
Salad
½ cantaloupe melon
3 cups rocket
1 cup fresh blueberries or raspberries
1 Cilantro Chevre log (125g)
½ cup toasted, shelled pistachios, chopped
Ground black pepper to taste
Preparation
Whisk together the honey, lemon juice, water, rosemary and salt. Slowly drizzle in the olive oil, whisking continuously to blend. Set aside.
Seed the melon half and scoop out bite-size rounds using a melon baller. As melon juice collects in the hallowed-out half, pour it into the dressing mixture.Â
In a large bowl combine the greens, melon balls and berries. Re-whisk the dressing and pour over the salad mixture. Toss gently to coat.
To Serve:
Mound 1/8 of the salad mixture in the centre of each of four plates. Top with the chevré, evenly divided among each serving. Top the cheese layer with the remaining salad mixture. (This layering can be done easily and neatly using an empty tin can-bottom and top removed-as a form within which to construct the salad on each plate. Once the salad is layered, gently pull the can up and away from the salad mixture).
Top each serving with chopped pistachios and a fresh grind of pepper, serve promptly.