Cantaloupe & Aged Gouda Salad

Cantaloupe & Aged Gouda Salad

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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.