Vannella Cheese Honeydew Melon & Cucumber Salad with Buffalo Feta
TOTAL TIME: 10 MINUTES
For the Salad:
1 Bunch fresh Arugola, or can be substituted with wild rocket
½ Honeydew Melon, ripe
¼ Bunch Fresh Mint
¼ Bunch Fresh Dill
¼ Red Onion
For the Dressing:
¼ Cup Extra Virgin Olive Oil
1 Fresh Lemon, juiced
1 Tbsp Raw Honey
1 Pinch Sea Salt
1 x 300g VANNELLA CHEESE MARINATED BUFFALO FETA
Prepare the cucumber by peeling into thin long ribbons.
Remove the skin and seeds from the honeydew melon and slice thinly.
Peel and very finely dice the red onion. Keep these salad ingredients cold while you work on the dressing.
To make the dressing, place the ingredients in a mixing bowl and whisk well to emulsify.
Before serving, gently dress the salad ingredients along with half of the herbs.
Plate it up, picking the remaining herbs for on top and finishing with pieces of buffalo feta.