Name: Cantaloupe and Blue Cheese Salad
Total time: 25 min
Ingredients: 2 teaspoons grated lime zest from 2 limes; 3 tablespoons fresh lime juice from 2 limes; 1 tablespoon honey; 1/4 cup finely chopped fresh basil; 1/2 teaspoon pepper; 1/4 cup extra virgin olive oil; 2 small cantaloupes , halved and seeded; 1 cup crumbled blue cheese (see note); 1/2 cup pecans , toasted and chopped (see note); Salt

Why This Recipe Works

The centerpiece of this Cantaloupe and Blue Cheese Salad recipe is the cantaloupe, so selecting a ripe one was crucial. Precrumbled blue cheese tasted bland and had a dry texture, so we recommend buying a chunk of blue cheese and crumbling it just before using. Toasted pecans and spicy lime-basil vinaigrette round out this memorable recipe.

Before You Begin

Use a mild blue cheese, such as 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 5 minutes.

Instructions

For the dressing: Combine lime zest, lime juice, honey, basil, and pepper in medium bowl. Gradually whisk in 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.