Arugula Melon salad

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean
Servings

2-3

Preparation

5

minutes
Cooking time

10

minutes
Total time

15

minutes

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.

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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