Melon, Mint, and Guernsey Girl Salad

The sweetness of fruit is beautifully balanced by the freshness of mint, the bite of onion, and the richness of the Guernsey Girl. We’ve used Canary and Cantaloupe melons, but use any melons you prefer.

INGREDIENTS

• 1 Tbsp. runny honey

• 3 Tbsp. fresh lime juice; divided

• ¼ cup grapeseed or other neutral tasting oil such as sunflower, canola, or peanut

• ¼ tsp fine sea salt

• ¼ tsp black pepper

• ¼ very thinly sliced or shaved red onion

• 2 Tbsp. finely chopped fresh mint leaves; stems discarded

• ¾ cup cubed Guernsey Girl frilling cheese

• 4 cups balled or cubed melon

• 1 cup fresh blueberries, washed

• ¾ cup thinly sliced cucumber

• ¾ cup thinly sliced radishes

INSTRUCTIONS

1. Into a bowl whisk together honey, most of the lime juice (reserve about 1 Tbsp.), oil, salt and pepper, onion, chopped mint. Add the cubed Guernsey Girl, toss to coat and set aside for 1 hour to overnight in the fridge.

2. Into a large bowl add the melon, blueberries, cucumber, and radish; drizzle with about 1 Tbsp. lime juice, toss, set aside in the fridge until ready to serve.

3. When ready to serve, toss the cheese in vinaigrette with the fruits; serve immediately as is or on a bed of greens, garnished with a few fresh mint leaves if desired.

Makes 5 cups/Serves 4 – 6