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.
watercress, washed, large stems removed and reserved
hunk of cantaloupe (or similar melon), sliced thinly into 3" strips
1 to 2
fresh figs, sliced very thinly lengthwise
leaves fresh mint, chopped
Blue cheese for crumbling on top
For the dressing
reserved watercress stems, including any small leaves still attached
small handful Marcona almonds
Good quality olive oil
Fresh lime juice
Salt and pepper
In This Recipe
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.