FRESH FRUIT SALAD IN CANTALOUPE BOWL

PENSACOLA COOKS    (SUE SHATTUCK)

Blackberry Ginger Vinaigrette Dressing:

2 Tbsp. blackberry ginger balsamic vinegar

¼ cup extra virgin olive oil

Drizzle and whisk the olive oil into the vinegar until the liquids are fully mixed.

 

Salad:

1 whole cantaloupe

Mixed greens (arugula, spinach, romaine,etc.)

½ cup strawberries, sliced

½ cup sunflower seeds or pine nuts

1 cup goat cheese, crumbled

 

Cut cantaloupe in half. Remove seeds and cut bite size squares from each half. Hollow each half; retain a ½ inch thickness of skin. Slice a thin piece of cantaloupe shell to let the “bowl” sit without rolling. Wash greens. Toss greens with cantaloupe chunks and strawberry pieces. Top with sunflower seeds and goat cheese. Drizzle with blackberry ginger vinaigrette. Serves 2