- 3/4 cup blueberries
- 1 teaspoon chipped fresh ginger
- Juice of one lemon
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 6 cups salad greens
- 1 cup chopped pecans
- 6 wedges of cantaloupe, rind on
Add all vinaigrette ingredients in a blender or food processor and blend until smooth.
Store any leftover in fridge for 3 days.
Brush each wedge with 1 teaspoon of olive oil and 1 teaspoon honey.
Heat grill pan, grill each wedge about 1-2 minutes per side, until you see grill marks, do not allow to get mushy.
Layer greens on a platter, top with cantaloupe and drizzle with vinaigrette.