- 1 tsp. fresh lemon zest, grated
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. black pepper, freshly ground
- 8 cups seedless watermelon, cubed (about 1/4 medium-sized melon, 4-5 lbs.)
- 2 cups seedless cucumber, diced
- 3-4 Tbsp. fresh mint, chopped
- 2 medium scallions, chopped
- 8 oz. Wensleydale Creamery Real Yorkshire Wensleydale with Ginger, diced (1 1/2 cups)
- 4 Tbsp. toasted almonds, divided mint sprigs for garnish
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- In a large bowl, whisk together lemon zest, lemon juice, olive oil, honey, salt and pepper. Toss in watermelon, cucumber, mint and scallions until combined.
- Add cheese and 3 Tbsp. almonds; toss gently to combine. Garnish with remaining 1 Tbsp. almonds and mint sprigs. Serve immediately.
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