This salad is easy, versatile and delicious. Use whatever kind of melon you’re craving; slice it, cube it, or even put it on skewers. We love the spicey kick of TomaRashi alongside the sweet melon, but TomaProvence, Toma or Gouda would be equally delicious. Without the cheese and mint, you can store this for a couple of days in the fridge – just add the mint and cheese when you’re ready to serve.
Serves 4
1 tablespoons honey
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
Flaky sea salt or kosher salt
2 pounds honeydew melon (about 1 small melon)
3 oz Point Reyes TomaRashi
2 tablespoons toasted sunflower seeds
Togarashi or red pepper flakes, to finish
Fresh mint leaves
Whisk honey, olive oil, white wine vinegar and a pinch of salt in a small bowl until combined.
Peel and seed melon, then cut into cubes. Place melon on serving platter. Drizzle dressing over the salad. Shave TomaRashi on top, followed by sunflower seeds, Togarashi or red pepper flakes and fresh mint leaves.
Serve immediately.
