Cantaloupe And Blue Cheese Salad
This is from the sept 08 issue of cook's country. i made this for a family bbq over the summer and everyone loved it. it's suggested to use a mild blue cheese, such as a gorgonzola, in this recipe. if you don't have a melon baller, cut the melon into 1-inch pieces. toast the pecans in a dry skillet over medium heat, shaking often until golden, about five minutes.
Steps
For the dressing: combine lime zest and juice , honey , basil and pepper in medium bowl.
Gradually whisk in olive oil.
For the salad: using 1-inch melon baller , scoop out cantaloupe and transfer melon balls to large bowl.
Add cheese and pecans.
Drizzle dressing over salad and toss until well coated.
Season with salt , serve and enjoy !.
Ingredients
lime zest, fresh lime juice, honey, fresh basil, fresh ground pepper, extra virgin olive oil, cantaloupes, blue cheese, pecans, salt