Cantaloupe Salad with Arugula, Hazelnuts, and Feta
This salad is perfectly balanced with the sweetness of the melon and the peppery kick of the arugula.
Ingredients
Salad
- ½ medium cantaloupe, seeded, peeled, and cut into bite-sized chunks
- 4 cups arugula, washed and spun dry
- ¼ cup hazelnuts, toasted and chopped
- 4 oz. Feta cheese, crumbled
Vinaigrette
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon grated lime zest
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh-ground pepper
Combine salad ingredients in large bowl. Place dressing ingredients in a mason jar with tight-fitting lid. Shake to emulsify. Toss salad with half of the dressing. Serve remaining dressing on the side for those who prefer a heavier touch.