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Watermelon, Cucumber and White Wensleydale with Ginger Salad
  • 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
  1. 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.
  2. Add cheese and 3 Tbsp. almonds; toss gently to combine. Garnish with remaining 1 Tbsp. almonds and mint sprigs. Serve immediately.