Ingredients:

  • 750g cantaloupe, cubed into 1-inch pieces
  • 115g feta cheese, crumbled or cubed
  • 60g fresh arugula
  • 15g fresh mint leaves, torn by hand
  • 30ml extra-virgin olive oil
  • 15ml fresh lime juice
  • 5ml honey or agave nectar
  • 3g flaky sea salt
  • 1g freshly cracked black pepper

Instructions:

  1. Slice the cantaloupe in half and scoop out the seeds.
  2. Cut the melon into uniform 1 inch cubes. Note: Uniform sizes ensure the dressing coats everything evenly.
  3. Place the cubes in your large mixing bowl. Wait until they smell floral and sweet before proceeding.
  4. Pour 30ml olive oil, 15ml lime juice, and 5ml honey into a small jar.
  5. Add 3g salt and 1g pepper to the jar.
  6. Shake the jar for 30 seconds until the mixture looks opaque and thickened.
  7. Drizzle the vinaigrette over the melon.
  8. Toss gently with a spoon to coat the fruit.
  9. Fold in 60g arugula, 115g crumbled feta, and 15g torn mint leaves. Stop as soon as the leaves are distributed to avoid bruising the mint.