INGREDIENTS
SALAD
- 1/4 honeydew melon, thinly sliced into planks
- 1/2 jicama bulb, chopped (OK to substitute with chopped cucumber)
- 3 Fresno chiles, sliced
- 4 oz. feta cheese, cut into thick slices and lightly broken apart
- Fresh mint leaves
HONEY LIME DRESSING
- 1 Tbsp honey
- 2 Tbsp fresh lime juice
- 1/4 cup roasted and chopped pistachios
- 4 Tbsp olive oil
- Salt and pepper to taste
DIRECTIONS
- On a large platter, layer the honeydew, jicama, chiles and feta
- Make the dressing: combine honey, lime juice, and pistachios. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper
- Spoon the dressing over the salad
- Dot the platter with mint leaves (measure with your heart)
- Finish with freshly cracked black pepper and flaky salt
Pair with Liquid Light Chardonnay and enjoy!