Market recipe: Melon and Pear Salad


Melon and Pear Salad

by Chef Brittan Wilson Egbert


1 whole cantaloupe, peeled and diced

4 small pears, peeled and diced

handful of mint, chopped

handful of Thai basil, chopped

Terra Verde Pineapple Balsamic Vinegar

Terra Verde Olive Oil

Method: Mix together first four ingredients and generously drizzle with the pineapple balsamic and then lightly drizzle with olive oil. Enjoy chilled.

Comments are closed.