Arugula Melon salad

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean




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We 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.


  • 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


  • 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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