Melon & Cheese Summer Salad

BY: DEVONN FRANCIS

This recipe serves 4 - 6 people.

INGREDIENTS

1 small white onion, thinly sliced

½ cup toasted walnuts, roughly chopped

¼ cup flame or red raisin, finely chopped

3 cloves garlic, grated

Juice of 1 lime (about 2 tablespoons)

2 teaspoon sherry vinegar

1 tablespoon olive oil

1 teaspoon red pepper flakes

½ teaspoon of cracked black pepper

Kosher salt, to taste

½ honeydew melon, peeled and sliced into ¼ inch wedges

2 ounces tete de moine or your favorite semi-hard cow’s milk cheese, cut into shards

⅓ cup mint leaves

Flaky salt, to taste

DIRECTIONS

Submerge the onion in water and let sit for 5 minutes before draining. This will remove the sharpness of the onion. 

Add the walnuts, raisins, garlic, lime juice, sherry vinegar, olive oil, red pepper flakes, black pepper, and salt to taste into a large bowl.

Mix until well combined.

Add the melon and drained onions to the bowl and gently toss to combine. 

Transfer the melon mixture to a large serving plate and drizzle with any remaining vinaigrette.

Top with cheese, mint leaves, and flaky salt to serve.