Salad Interlude.

Sometimes I forget about salads.  The silly thing is that I actually eat them at least once if not twice a day.  I’m just not that excited about them and I pretty much never post recipes about them.  The combination of this cantaloupe, lettuce and basil from the garden with some thinly shaved sweet red onion and apricot vinaigrette was just too tasty, however, for me to keep to myself.

Beautiful single serving sized melons from the garden!

Cantaloupe Salad with Fresh Basil and Apricot Vinaigrette

1 very small single serving cantaloupe ( or just a few pieces of a big one), sliced into 1/2 inch thick slices

1/2 cup of basil, chiffonade

1/2 of a small red onion, thinly sliced

1/4 lb – 1/2 lb of your favorite lettuce

For the vinaigrette:

2 tablespoons of apricot preserve

1 tsp. honey

1 tsp. dijon mustard

4 tablespoons apple cider vinegar

juice of 1 lemon

3/4 cup olive oil

salt to taste

1.  Whisk together all but the olive oil in a medium bowl.

2.  Slowly begin incorporating the olive oil while whisking.   When done pouring the oil, add salt to taste.

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