Freshly picked cantaloupe and watermelon, with fresh kale, all fresh from the field make this one of the best Fall recipes to enjoy before winter takes hold.
Ingredients
8 cups cantaloupe*, cubed
1 watermelon, small cut into 10 watermelon slices
1 red onion*, small, diced finely
1 cup walnuts, chopped small
1 cup purple kale*, chopped fine
⅓ cup balsamic vinegar
3 tablespoons olive oil
½ cup blue cheese, crumbles
Instructions
In large bowl add cantaloupe, onion, walnuts, kale, vinegar, oil, and cheese; mix well.
Cut watermelon into triangular wedges.
Refrigerate salad and wedges until time to serve.
To serve, use individual plates. Place one watermelon wedge on plate and add a scoop of salad mixture to top.
Recipe by at http://foppemasfarm.com/watermelon-salad/