Melon And Watercress Salad With Honey-Marcona Almond Dressing

• For the salad
• 1 bunch watercress, washed, large stems removed and reserved
• 1 hunk of cantaloupe (or similar melon), sliced thinly into 3" strips
• 1 to 2 fresh figs, sliced very thinly lengthwise
• 4 leaves fresh mint, chopped
• 1 handful Blue cheese for crumbling on top
• For the dressing
• 1/2 cup reserved watercress stems, including any small leaves still attached
• 1 small handful Marcona almonds
• 1/2 teaspoon honey
• 1 dash Good quality olive oil
• 1 splash Fresh lime juice
• 1 dash 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.

salad, hunk, fresh figs, mint, handful, dressing, still attached, handful marcona, honey, olive oil, lime juice, salt

Taken from food52.com/recipes/13892-melon-and-watercress-salad-with-honey-marcona-almond-dressing (may not work)