Cold Honeydew-Blueberry Salad With Meyer Lemon Honey Drizzle

Yield: 6 to 8 servings

1 large honeydew melon (ripe and fragrant)

2 pints fresh blueberries

1 large Meyer lemon, juiced

1 Tbsp local honey

1 small handful fresh herbs (preferably pineapple sage or spearmint), chopped

1 pinch fleur de sel salt

Scoop out the melon with a melon baller and gently mix in all the other ingredients in a large bowl. Chill in the refrigerator for 2 to 3 hours before serving. For an extra frosty effect, place the already-chilled melon salad in the freezer for ½ hour before serving. Serve in a decorative, colorful bowl with a few fresh herbs sprinkled on top.

Recipe courtesy of Marlaina Donato. ❧

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