Summer Melon Salad with Capriole Fresh  Cheese

Serves 6

 

8-10 oz. fresh Capriole goat cheese, softened

2 cups fresh herbs, chopped

Olive oil

1 small, sweet watermelon (red or yellow), cut into dice or balls, as preferred

1 small to medium cantaloupe, cut as preferred

1 cup kalamata olives, pitted and chopped

½ pint cherry tomatoes, cut in half

4-5 oz baby salad greens and herbs (arugula, basil, tarragon, parley, mint, or a combination)

Extra virgin olive oil, to taste

Chopped tarragon, to taste

Rice Wine Vinegar to taste

Salt and pepper to taste

 

Blend goat cheese and herbs in processor or by hand [I think the processor ruins texture]. Add a small amount of olive oil to moisten and smooth the mixture. Set aside.

Mix melon, olives, tomatoes, and greens together. Toss with salt and pepper and chopped tarragon to taste. Drizzle with olive oil, and toss gently. Add vinegar to taste, and toss again.

Plate as desired, individually or family style, with a heap of salad garnished with goat cheese quenelles (goat cheese shaped in ovals with two spoons) or scooped with a melon baller. If desired, drizzle with herb oil (1 cup of herbs pureed with canola or grapeseed oil (do not use olive oil for this as the heat generated by the blender will make it bitter.) Serve cold.