Ingredients:

  • 4 cups (600g) cantaloupe, cubed into 1-inch pieces
  • 5 oz (140g) baby arugula, washed and dried
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (30g) red onion, thinly sliced into half-moons
  • 2 tbsp (15g) toasted pine nuts
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (21g) honey
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper

Instructions:

  1. Cube the chilled cantaloupe into uniform 1-inch pieces and slice the red onion paper-thin. Ensure the arugula is completely dry to allow the dressing to adhere.
  2. In a small jar or bowl, combine the balsamic vinegar, honey, lemon juice, salt, and pepper. Gradually whisk in the olive oil in a steady stream until the mixture is thickened and velvety.
  3. Place the arugula and red onion in a large mixing bowl. Drizzle half of the balsamic vinaigrette over the greens and toss lightly.
  4. Add the cubed cantaloupe and the remaining dressing to the bowl, folding gently to avoid crushing the fruit. Top with crumbled feta and toasted pine nuts just before serving.