I always become a little sad as it nears the end of a season; especially the end of summer because I can never get enough of the warm sunshine, long nights with dear friends, and the ripe fruit that is so abundant this time of the year.
I’ve noticed that people are already starting to pin autumn-themed things on Pinterest. Although, I must admit the thought of pumpkin flavored everything and the smell of cinnamon scented candles do give me a tinge of excitement for fall, it’s not enough to make me want to wish away the last bit of summer.
So, I’m going to live in the moment and enjoy every last drop of warmth and sticky sweetness summer has left to offer. And what better way to do that, than to enjoy the foods offered at our local Farmer’s Market?
At our local farmer’s market in Missoula, Montana, you can find a variety of produce including succulent peaches, vine ripened tomatoes, sweet beets and dark leafy greens. However, the reason most Missoulians get to the Saturday morning farmer’s market bight and early is to make sure they get in line to purchase a Dixon melon before they sell out.
People in Montana wait all year for Dixon melon season and for good reason, they produce the sweetest tasting melons that I have ever tasted. Dixon is a town in Montana that seems to posses the perfect growing conditions for melon. They grow a variety of melons including cantaloupe, red and yellow watermelon, orange and green honeydew, and Crenshaw. They are all delicious so don’t ask me to choose a favorite.
Now can you see why I never want summer to end? No more summer equals no more melons. Sigh. Oh well, I guess that makes them even more special when it is Dixon melon season.
To showcase this amazing melon, I made the most delicious salad that I had to share with you. Of course, you don’t have to travel all the way to Montana to buy a Dixon melon in order to make this salad. Although, we totally recommend it! We would love to take you floating down the river, hiking on one of our gorgeous pine tree-covered mountains or tubing at the lake. Oh my goodness, I’m making myself sad about summer almost being over again. Pumpkin flavored everything. Pumpkin flavored everything. Okay, I’m better now.
We have to admit, we can’t wait for you to try this salad. It is a perfect combination of flavors: the fruits provide sweetness, the prosciutto is savory and salty, the basil is floral and pungent, the arugula is slightly bitter with subtle hints of nuttiness and the dressing is light enough that it doesn’t overpower any ingredient. This salad is summer on a plate!
I purchased the baby arugula, fresh basil, and orange honeydew melon from the farmer’s market. The black plum and a kiwi came from the grocery store and were grown in California.
- 2 cups baby arugula
- ¼ cantaloupe, melon balled
- 1 kiwi, peeled, sliced, and quartered
- 1 black plum, pitted and sliced
- 2-4 slices prosciutto, torn into small strips
- 1 handful of basil, julienned
- Champagne Vinaigrette
- ⅛ cup champagne vinegar
- ⅛ cup olive oil
- ½ tbsp Annie's Dijon Mustard
- ¼ tsp salt
- Fresh pepper to taste
- Place 1 cup of arugula onto each plate.
- Top with melon, kiwi, plums, and prosciutto.
- To make dressing, add all ingredients to a bowl and whisk together.
- Sprinkle with basil and drizzle with dressing.
- Top with fresh ground pepper, if desired. Enjoy!
To make Vegan, omit prosciutto and add pine nuts.
To make whole 30 compliant, replace the champagne vinegar with one of the following: apple cider, white balsamic, red wine, or rice vinegar.
We hope you enjoy every last bit of beauty that summer has to offer. If you find yourself feeling “meloncholy” fix yourself a huge plate of this delicious salad and enjoy it in the warm summer sunshine.
As always, we send you LOVE and PEACE without grease!
XO, The Glisten Girls