INGREDIENTS

SALAD

• 1/4 honeydew melon, thinly sliced into planks
• 1/2 jicama bulb, chopped (OK to substitute with chopped cucumber)
• 3 Fresno chiles, sliced
• 4 oz. feta cheese, cut into thick slices and lightly broken apart
• Fresh mint leaves

HONEY LIME DRESSING

• 1 Tbsp honey
• 2 Tbsp fresh lime juice
• 1/4 cup roasted and chopped pistachios
• 4 Tbsp olive oil
• Salt and pepper to taste

DIRECTIONS

1. On a large platter, layer the honeydew, jicama, chiles and feta
2. Make the dressing: combine honey, lime juice, and pistachios. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper
3. Spoon the dressing over the salad
4. Dot the platter with mint leaves (measure with your heart)
5. Finish with freshly cracked black pepper and flaky salt

Pair with Liquid Light Chardonnay and enjoy!