Melon and Watercress Salad with Honey-Marcona Almond Dressing

The sweetness of the melon and figs combine deliciously with the saltiness of the
cheese in this salad. If you can't find watercress, peppery arugula makes a great substitute.

Serves 2-4

For the salad

• 1bunch watercress, washed, large stems removed and reserved
• 1hunk of cantaloupe (or similar melon), sliced thinly into 3" strips
• 1 to 2fresh figs, sliced very thinly lengthwise
• 4leaves fresh mint, chopped
• Blue cheese for crumbling on top

For the dressing

• 1/2cup reserved watercress stems, including any small leaves still attached
• 1small handful Marcona almonds
• 1/2teaspoon honey
• Good quality olive oil
• Fresh lime juice
• Salt and pepper

1. Casually layer the first four salad ingredients on a serving dish and crumble the blue cheese on top.
2. In a mini-food processor (or the like), blend watercress stems, almonds, honey, and 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper, and squeeze some lime juice in. Blend again. Taste, adjusting ingredients to your preferred consistency and zing.
3. Spoon dressing over the salad and serve.

https://food52.com/recipes/13892-melon-and-watercress-salad-with-honey-marcona-almond-dressing