Canteloupe, or honeydew melon can be an excellent ingredient for a festive salad. The secret of our cantaloupe cucumber salad is the divine walnut oil dressing in it.
Cut the cantaloupe into thin slices and remove its pits.
Cut the cucumber in half, scrape out its inside and slice it.
Grate the garlic and put it in a closeable jar together with the apricot vinegar and a pinch of salt. Allow some time for the salt crystals to dissolve.
Add the walnut oil, the mustard and the chili. Close the jar and shake its content together thoroughly.
Place the cucumber, the cantaloupe and a small handful of ruccola in a bowl, pour on the dressing and toss it together carefully, so that the dressing covers all the vegetables.
Serve your salad with coarsely crushed walnuts and goat cheese or feta cheese pieces.