Melon And Goat Cheese Salad With Agrodolce Dressing

• 3/4 cup walnut halves
• 1 ripe cantaloupe (about 3 lb.)
• 6 cups tender watercress sprigs (about 6 oz.) or bite-size pieces frisee, rinsed and crisped
• 2 cups huckleberries or blueberries, rinsed
• 8 to 10 ounces fresh chevre (goat cheese)
• Fresh-ground pepper

1. Place walnuts in a 9-inch square or round pan and bake in a 350u0b0 regular or convection oven, shaking pan once, until golden brown under skins, about 10 minutes.
2. Meanwhile, cut peel off melon; scoop out and discard seeds. Cut melon into 1/2-inch-thick crescents.
3. On a large platter or on dinner or salad plates, arrange watercress, melon slices, and berries.
4. Shortly before serving, drizzle about half the agrodolce dressing over fruit on platter or 1 to 2 tablespoons over each serving. Cut chevre into slices or break into chunks and distribute over salad. Sprinkle with toasted walnuts and pepper to taste. Offer remaining dressing to add to taste.

walnut halves, cantaloupe, sprigs, huckleberries, chuevre, freshground pepper

Taken from www.myrecipes.com/recipe/melon-goat-cheese-salad-with-agrodolce-dressing (may not work)