Market Recipe: Market Melon Salad

Market Melon Salad
Yields 4 servings
By Market Chef Maggie Perkins

Dressing
3 parts Texas Hill Country Olive Company extra virgin olive oil
1 part Texas Hill Country Olive Company mandarin balsamic vinegar
Juice of 1 large lemon
Cracked black pepper

Salad
1 Bernhardt Farm cantaloupe, seeded, peeled, and cut into bite-sized pieces
Gray Gardens Buda Juliet tomatoes, sliced thin
2 handfuls JBG Organic arugula
2 handfuls tender Munkeebo Farm magenta spreen greens, torn
1 bunch JBG Organic basil, de-stemmed and chopped
1 bunch JBG Organic rainbow carrots, peeled & sliced thin
1 large JBG Organic watermelon radish, sliced thin

Seasoning
Pure Luck Dairy Aged Cheese (limited release)
Hill Country Salts Chefs’ Salt

Blend dressing with a whisk in a large salad bowl. Pepper surface liberally.

Add salad fruits and vegetables. Toss well. Plate, then season with grated aged cheese and seasoning salt blend.

Comments are closed.