From Garnish & Gather
Ingredients:
1 cantaloupe 1 or 2 Kirby cucumbers, cut into thin slices A few handfuls of arugula, torn into bite size pieces 1 oz Pine Street Market speck, chopped 1 1/2 tablespoons champagne vinegar 3 tablespoons olive oil 1/2 teaspoon minced garlic Salt 2 oz goat or sheep’s milk chevre 3 tablespoons thinly sliced mint leaves 2 tablespoons chopped pistachios
Preparation:
Cut cantaloupe in half, then remove seeds and peel. Cut cantaloupe into 1” wide wedges, then cut 1 of these wedges into cubes. Cut cucumber into thin slices (or use a vegetable peeler for ultra thin slices).
Make vinaigrette: In a blender, combine melon cubes, champagne vinegar, minced garlic, olive oil and salt to taste.
Layer arugula with cantaloupe wedges, cucumber, speck, and chevre, then sprinkle with mint and pistachios. Drizzle with melon vinaigrette.