-
Prep time
15 minutes
-
Serves
2-4
Author Notes
I looked into my fridge, saw a bunch of beautiful, fresh ingredients and wanted to figure out a creative way to use a number of them. Voila! —em-i-lis
Test Kitchen Notes
The sweetness of the melon and figs combine deliciously with the saltiness of the cheese in this salad. If you can't find watercress, peppery arugula makes a great substitute. The thoughtful directions avoid all wilting -- be sure to spoon the dressing over the salad instead of mixing all of the ingredients together. This colorful salad makes a delightful contribution to a late summer potluck. —Ellen M.
Ingredients
- For the salad
-
1 bunch
watercress, washed, large stems removed and reserved
-
1
hunk of cantaloupe (or similar melon), sliced thinly into 3" strips
-
1 to 2
fresh figs, sliced very thinly lengthwise
-
4
leaves fresh mint, chopped
-
1 handful
Blue cheese for crumbling on top
- For the dressing
-
1/2 cup
reserved watercress stems, including any small leaves still attached
-
1
small handful Marcona almonds
-
1/2 teaspoon
honey
-
1 dash
Good quality olive oil
-
1 splash
Fresh lime juice
-
1 dash
Salt and pepper
Directions
-
Casually layer the first four salad ingredients on a serving dish and crumble the blue cheese on top.
-
In a mini-food processor (or the like), blend watercress stems, almonds, honey, and 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper, and squeeze some lime juice in. Blend again. Taste, adjusting ingredients to your preferred consistency and zing.
-
Spoon dressing over the salad and serve.
See what other Food52ers are saying.