Grilled Cantaloupe Salad with Blueberry Vinaigrette

Ingredients

  • 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

Directions

  • Step 1:

    Add all vinaigrette ingredients in a blender or food processor and blend until smooth.

  • Step 2:

    Store any leftover in fridge for 3 days.

  • Step 3:

    Brush each wedge with 1 teaspoon of olive oil and 1 teaspoon honey.

  • Step 4:

    Heat grill pan, grill each wedge about 1-2 minutes per side, until you see grill marks, do not allow to get mushy.

  • Step 5:

    Remove rinds.

  • Step 6:

    Layer greens on a platter, top with cantaloupe and drizzle with vinaigrette.