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."
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  • 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!

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  1. Interesting flavors, I wasn't sure about the lime/blue cheese pairing but it was really good and a great way to add a little spring-time to a winter meal. I served this with grilled ham and garlic-mashed potatoes.


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