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Savory Cantaloupe Salad

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6
The black pepper and vinegar bring out the cantaloupe's sweetness, making it a good foil for creamy fresh goat cheese. The cheese is served on slices of crusty bread alongside the melon salad.
RECIPE INGREDIENTS
One 3-pound ripe cantaloupe, cut into 1-inch cubes (see Notes)
2 teaspoons extra-virgin olive oil
2 teaspoons white wine vinegar
2 slices soppressata salami, cut into thin strips
1 tablespoon snipped chives
1/2 pound fresh goat cheese
6 slices country bread
Savory Cantaloupe Salad Recipe at Cooking.com
DIRECTIONS
Put the melon cubes in a serving bowl and season with salt and pepper. Add the oil and toss gently, then add the vinegar. Garnish with the soppressata and chives. Spread the cheese on the bread and serve it alongside.


NOTES: Here's the fastest way to cut a melon into cubes: cut a thin slice from both ends of the melon. Halve the melon crosswise and scoop out the seeds. Lay the halves on a work surface, cut side down, and slice off the skin in lengthwise strips with a small sharp knife. Slice the melon 1 inch thick with a large knife, then cut across to make 1-inch cubes.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Robust Fruit Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 368
Fat. Total: 18g
Fiber: 4g
Carbohydrates, Total: 39g
Sodium: 417mg
% Cal. from Fat: 44%
Cholesterol: 42mg
Protein: 17g
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