Melon de Cavaillon

In summer, Provence is known for its melons, especially for those coming from our neighbourhood town Cavaillon. They are sweet and juicy and they are on today's menus at all restaurants. Next week we will have some guests who are vegetarians, and therefore I tried today a melon dish with goat cheese which I can serve then as a starter. The salt in the cheese binds nicely with the sweet in the melon and results in a successful combination. Tonight, this will be on the table "Chez Nous" ....
The melon is chopped in small cubes and mixed with chopped basil leaves and served with goat cheese. I decorated it with a few leaves of rocket and then finished with a few drops of olive oil infused with lemon. I may also spread over little of fresh rose pepper...there are many variations.


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