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.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• DRESSING

• 2  teaspoons  grated lime zest
• 3  tablespoons fresh lime juice
• 1  tablespoon honey
• 1⁄4 cup  chopped fresh basil
• 1⁄2 teaspoon fresh ground pepper
• 1⁄4 cup extra virgin olive oil

• SALAD

• 2  small cantaloupes, halved and seeded
• 1  cup  crumbled blue cheese
• 1⁄2 cup pecans, toasted and chopped
•  salt

Directions

1. For the dressing: Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil.
2. For the salad: Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl.
3. Add cheese and pecans.
4. Drizzle dressing over salad and toss until well coated.
5. Season with salt, serve and enjoy!