Kirby Cucumbers + Cantaloupe Salad with Liuzzi's Sopressata, Great Hill Blue Cheese and Basil Vinaigrette
By Published: August 24, 2011
- Yield: 4 Servings
Ingredients
- 2 Kirby cucumbers peeled and thinly sliced
- 1/4 cup local crumbled blue cheese
- 14 thin slices of great quality sopressata cut julienne
- 12 melon balls or large dice of your favorite in season galia, cantaloupe or watermelon
Instructions
- Arrange cucumbers & salt; crumble on blue cheese, and sprinkle on sopressata.
- Place three melon balls on each salad; drizzle on basil vinaigrette.
- Garnish with fresh basil leaves.
- Top with Basil Vinaigrette http://deniseappel.com/recipes/basil-vinaigrette
- Course: Salad
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[...] just posted this weeks latest market menu recipe, Kirby Cucumbers + Cantaloupe Salad with Liuzzi’s Sopressata, Great Hill Blue Cheese and Basil Vi…This inventive summer salad uses ingredients from two of our favorite local vendors, Great Hill Blue [...]