Cantaloupe & White Bean Salad by Tanerxaydin

Ingredients

• 1/2 medium cantaloupe, cubed
• 1 (15-oz) can canned cannellini beans, rinsed and drained
• 4-5 radishes, thinly sliced
• 5 oz (140g) baby rocket (arugula) and spinach mix
• 4 oz (113g) softened goat cheese
• 2 tbsp fresh lime juice (from 1-2 limes)
• 1 tbsp honey
• 1 tsp dijon mustard
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp za'atar
• 1/4 cup pomegranate seeds

Instructions

1. Prepare the vinaigrette: In a small bowl, whisk together lime juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy.
2. Whip the goat cheese: In a separate small bowl, combine the softened goat cheese with 1-2 tablespoons of water or milk. Whisk vigorously with a fork or small whisk until light and creamy, about 1-2 minutes.
3. Assemble the salad: In a large serving bowl, combine the baby rocket and spinach mix, cubed cantaloupe, rinsed white beans, and sliced radishes
4. Dress and serve: Drizzle the prepared vinaigrette over the salad greens and toss gently to coat. Dot spoonfuls of the whipped goat cheese over the top, then sprinkle with za'atar and pomegranate seeds. Serve immediately