Melon, Arugula, Goat Cheese, and Pistachio Salad | culture: the word on cheese

Name: Melon, Arugula, Goat Cheese, and Pistachio Salad | culture: the word on cheese
Ingredients: 2 tablespoons honey; 2 tablespoons lemon juice; 2 tablespoons water; ¼ to ½ teaspoon finely chopped fresh rosemary leaves; ½ teaspoon salt; 3 tablespoons olive oil; ½ cantaloupe melon; 3 cups tender peppery greens such as arugula (red mustard, cress, or a combination); 1 cup fresh blueberries or raspberries; 4 ounces fresh chèvre (crumbled); ½ cup toasted shelled pistachios (chopped); Freshly ground black pepper (to taste)

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Adapted from a recipe created by chef John Ash for Redwood Hill Farm creamery, this gorgeous summer salad has it all: sweetness, spice, tang, and texture.

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Ingredients

2 tablespoons honey
2 tablespoons lemon juice
2 tablespoons water
¼ to ½ teaspoon finely chopped fresh rosemary leaves
½ teaspoon salt
3 tablespoons olive oil
½ cantaloupe melon
3 cups tender peppery greens such as arugula (red mustard, cress, or a combination)
1 cup fresh blueberries or raspberries
4 ounces fresh chèvre (crumbled)
½ cup toasted shelled pistachios (chopped)
Freshly ground black pepper (to taste)