Cantaloupe Salad with Point Reyes Gouda
Serves 2-3
3 tablespoons champagne vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
¼ cup olive oil
½ of a very ripe cantaloupe
Sea salt
¼-1/2 teaspoon red pepper flakes (optional)
½ cup toasted sunflower seeds
2 ounces Point Reyes Gouda
2 tablespoons fresh basil leaves, cut into thin strips
2 tablespoons fresh mint leaves, cut into thin strips
In a small bowl, whisk together vinegar, honey, mustard and a pinch of salt. Slowly whisk in the olive oil.
Scoop out the seeds of half a cantaloupe. Cut in quarters, then carefully remove the rind. Cut into thin slices. Arrange sliced cantaloupe on a serving platter, overlapping slightly.
Drizzle vinaigrette over melon slices. Sprinkle with sea salt, red pepper flakes, sunflower seeds and herbs. Grate Gouda over the top using a microplane or fine grater.
Serve immediately.