Cantelope Salad

It's not quite cantelope time here in Colorado, but we do finally have some good FexEx cantelope available at the store.  I tend to buy a half.  I then wonder why I didn't buy a whole after I cut some up.  So last time, I bought a whole, and then had to figure out what to do with it.  Here's what happened:

Cantelope Salad 
   serves 2

2 pieces cantelope, each about 1/4 of a smallish cantelope, sliced to eat, but left on rind
1 c baby arugula or other spring greens
1/2 lemon
Kosher salt; fresh ground pepper
2 strawberries
2 blackberries (or blueberries)
1/8 c parmesan (or other sharp, shreddable cheese), shredded

Arrange on each of two salad plates 1/2 c fresh arugula.  Top each portion with a piece of cantelope and add a couple each of the strawberries and blackberries.  Squeeze lemon over all and dust with salt and pepper.  Sprinkle with shredded cheese.  Drizzle with balsamic vinaigrette (below.)

Balsamic Vinaigrette (or use your own recipe or a store-bought bottle)

1/4 c balsamic vinegar
1/2 t kosher salt
1/4 t fresh ground pepper
1 t shallots or garlic, minced
3/4 c extra-virgin olive oil

Place all ingredients in jar and shake well. Store in refrigerator up to one week.

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Two-Dog Kitchen and Life in the 'Hood
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My two-dog kitchen has been empty for a while as we've been on vacation and the pups spent a week at the vet's kennel.  I've got some good vacation food stories and pics.  Next week, I'll maybe have time to work on it all.  Meantime, here are a few things to tempt you.   Every picture tells a story, don't it?

Sing a new song; make a new salad,

Alyce