BLUEBERRY-MELON SALAD WITH THYME DRESSING
Course: Salads
Serves: 3
Prep: Moderate
Method: No Cooking Method

INGREDIENTS

Thyme Dressing
  • ¼ cup honey
  • ¼ cup orange juiced
  • Zest and juice from 2 lemons
  • 4 large fresh thyme sprigs
  • 2 Tablespoons Filippo Berio Organic Extra Virgin Olive Oil


  • Salad
  • 1 cup of cantaloupe and/or honeydew melon (scoop with a small melon baller or dice to obtain pieces the size of blueberries)
  • 1 pint blueberries
  • Additional small thyme sprigs for garnish
  • DIRECTIONS

    1.
    Combine honey, orange juice, lemon zest, lemon juice, and thyme sprigs in a small saucepan. Bring ingredients to a gentle boil; simmer for 5 to 8 minutes. Remove from heat and cool.
    2.
    Once dressing cools, strain into a mixing bowl and whisk in olive oil.
    3.
    Gently toss together melon, blueberries, and 1/3 cup of thyme dressing in a serving bowl. Spoon into individual ramekins or glasses and garnish with thyme sprigs. Serve immediately, with extra thyme dressing if desired.


    Provided by Chef Jim Coleman