Melon, Arugula, Goat Cheese, and Pistachio Salad
Adapted from a recipe created by chef John Ash for Redwood Hill Farm creamery, this gorgeous summer salad has it all: sweetness, spice, tang, and texture.
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons water
- ¼ to ½ teaspoon finely chopped fresh rosemary leaves
- ½ teaspoon salt
- 3 tablespoons olive oil
- ½ cantaloupe melon
- 3 cups tender peppery greens such as arugula, red mustard, cress, or a combination
- 1 cup fresh blueberries or raspberries
- 4 ounces fresh chèvre, crumbled
- ½ cup toasted shelled pistachios, chopped
- Freshly ground black pepper, to taste
- FOR THE DRESSING: Whisk together the honey, lemon juice, water, rosemary, and salt. Slowly drizzle in the olive oil, whisking continuously to blend. Set aside.
- FOR THE SALAD: Seed the melon half, and scoop out bite-size rounds using a melon baller. As melon juice collects in the hollowed-out half, pour it into the dressing mixture.
- 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 the salad, mound ⅛ of the salad mixture in the center of each of four plates. Top with the chèvre, 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.
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