Melon and Goat Cheese Salad with Agrodolce Dressing

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a very easy summer salad. Agrodolce is a nice counterpoint to the sweet fruit and tart goat cheese, and the spicy greens and tannic walnuts round it out. For different flavor counterpoints, try grilled fresh figs or pears wrapped in prosciutto for the melon.

Ingredients

  • 1 ripe 2- to 2 ½-pound Crane melon, muskmelon, or cantaloupe
  • 4 cups lightly packed arugula
  • 1 cup fresh blueberries
  • Agrodolce Dressing
  • 8 ounces fresh goat cheese, crumbled
  • ½ cup toasted walnut halves
  • Freshly ground black pepper to taste

Method

Cut the Melon in half, remove the seeds, and cut off the rind. Cut the flesh into attractive shapes (don’t go crazy—I just mean small slices or something that works on a salad plate). Arrange the greens on plates with the melon and berries. Drizzle a tablespoon or two of the agrodolce on each serving and top with the goat cheese, walnuts, and a grind or two of black pepper. Serve immediately.