Cantaloupe Crunch Salad with Pickled Onion Vinaigrette

Cantaloupe Crunch Salad with Pickled Onion Vinaigrette

by Mueller Market Chef Julia

MARKET Ingredients: 

• 1 whole cantaloupe, a chopped into 1-2inch pieces (@b5farm)

• 2 sprigs fresh mint, leaves torn (@simple_promise_farms)

• 1 bag arugula (@bouldinfoodforest)

• 1 cucumber, thinly sliced (@bouldinfoodforest)

• 1 red onion, thinly sliced (@bouldinfoodforest)

• Honey roasted pecans (Yegua Creek Farms)

Other Ingredients:

• ½ cup apple cider vinegar

• ½ cup water

• 1 Tbl honey, plus more to taste

• ¼ cup extra virgin olive oil

• 1 tsp salt, plus more to taste

Directions:

1. Quick-pickle the onions: In a large bowl, combine the sliced red onion, apple cider vinegar, water, 1 tablespoon honey, and 1 teaspoon salt. Let sit while you prepare the remaining ingredients.

2. Prepare the salad: In a large serving bowl, combine the arugula, chopped cantaloupe, sliced cucumber, and torn mint leaves.

3. Make the dressing: In a small bowl or jar, whisk together ¼ cup of the pickling liquid, olive oil, 1/2 tablespoon honey (or to taste), salt, and black pepper until well combined.

4. Assemble the salad: Drain the pickled onions and add them to the salad along with the honey roasted pecans. Drizzle with the dressing and gently toss until everything is lightly coated.

5. Serve: Garnish with a few extra mint leaves and additional pecans. Enjoy!