Market Recipe: Market Melon Salad

Market Melon Salad
Yields 4 servings
By Market Chef Maggie Perkins

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

1 cantaloupe, seeded, peeled, and cut into bite-sized pieces (Bird Dog Farm or Bouldin Food Forest)
Juliet tomatoes, sliced thin (Growtopia Farms)
2 handfuls arugula (Bouldin Food Forest)
2 handfuls tender magenta spreen greens, torn (Munkebo Farm)
1 bunch basil, de-stemmed and chopped (Bouldin Food Forest)
1 bunch rainbow carrots, peeled & sliced thin (optional)
1 large watermelon radish, sliced thin (Bouldin Food Forest)

Pure Luck Goat Cheese
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.