Arugula Melon salad
Course: SaladsCuisine: Mediterranean
Servings
2-3
Preparation
5
minutesCooking time
10
minutesTotal time
15
minutesWe went out for diner for the first time to restaurant Crème in Den Bosch. And this was not for the first time. A great chef that creates fantastic signature dishes that makes you want to come back for new discoveries. And this salad is inspired by one of his creations. I added a bit of à la Damaris to it. And I encourage you to do the same. A la yourself, is what I mean.
Ingredients
400 gram arugula
1 honey melon
150 gram unsalted pecan nuts
2 table spoons vegan honey
150 grams vegan feta cheese
olive oil
salt and freshly grinded black pepper
Preparation
- Was the arugula and place it in a large salad bowl.
Roast the pecan nuts in a dry frying pan. When their smell is released, pour in 4 table spoons of the vegan honey and let it caramelise gently. - Peel the melon, take out the seeds and cut the flesh in beautiful small dices. Do the same with the cheese.
- Make the dressing of the lemon juice, the olive oil and the vegan honey. Don’t add more lemon juice than needed, 1-2 table spoons.
- Bring on a nice quantity of freshly grounded pepper and salt.
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