Cantaloupe Salad

A nice, refreshing salad I developed to pair with Pike Naughty Nellie, a golden ale, for a recent dinner. It would also pair well with an acidic wine. The combination of colors makes this a feast for the eyes, too.

Serves 4

1/2 cantaloupe, deseeded, rind removed, thinly sliced
1/2 cucumber, peeled and thinly sliced on the diagonal
4 Campari tomatoes, thinly sliced
A few mint leaves, thinly sliced
4 oz crumbled blue cheese
Sea salt
Freshly ground black pepper

For the dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch superfine sugar
Sea salt
Freshly ground black pepper

Whisk together dressing ingredients. Adjust to taste. Set to side.
On small plates layer cantaloupe, cucumber, and tomatoes. Sprinkle with mint and blue cheese. Drizzle with dressing. Top with additional salt and pepper.

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