Strawberry, Cucumber, and Melon Salad with Dijon Vinaigrette

We’ve reached that point with summer here in Louisiana. Where makeup, hair touching my neck, and anything made of denim are not a thing until at least mid-September, where the air conditioner can’t quite keep up, and where turning on my oven is unthinkable. I will take all the fresh fruits and veggies I can get, I’ll use my crockpot, I will grill (as long as I don’t have to stand next to it). I will eat all the ice cream for all the meals if I have to. But don’t make me turn on my oven.

I saw this recipe in this month’s issue of Food Network Magazine–it was actually a recipe for the dressing and then had 3 very different salads that used the dressing. I was intrigued by a few things–way more fruit than spinach, a savory Dijon mustard dressing instead of something sweet, and cantaloupe. I’ve made it 34 years without having cantaloupe in a green salad (although I have many a memory of my mom filling the hole where the seeds were with cottage cheese. One might say I have too many memories of that…)

I was nervous about the dressing, I’ll be honest. Not the dressing itself, I actually really love a good Dijon vinaigrette. But on a fruity salad? I wasn’t so sure. But I lived on the edge. And it was awesome.

For the dressing, you’ll need some white wine vinegar, extra-virgin olive oil (I used our Lemon Olive Oil; garlic or regular would also be delicious on this particular salad) a little Dijon mustard, some kosher salt, and freshly cracked black pepper.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper.

While whisking, very slowly add in the olive oil (this can also be done in a blender while the blender is running) until the dressing is thick and the oil is completely integrated into the vinegar. Refrigerate until ready to serve.

To make the salad, soak the sliced onion in ice water for about 10 minutes. Place the sliced strawberries, sliced cucumbers, chopped cantaloupe, and drained onions in a large bowl.

Gently toss with 4 cups of baby spinach.

Either dress the entire salad with about 1/3 cup of the dressing, or add the dressing to individual servings (that’s how I like to do it, especially if we’re not going to eat it all at once). This makes an amazing side dish, or top it with some grilled chicken (or serve it alongside grilled chicken, steak, or pork tenderloin). Makes about 8 servings.