1 ripe honeydew melon, peeled and diced
juice from 2 limes
1/4 cup fresh mint, julienned
1 bag of baby arugula
freshly ground pepper
extra virgin olive oil
agave
Place melon in a medium bowl and toss with lime juice and mint. Cover and chill at least 2 hours or overnight. To plate, place 1 cup of arugula in the center of a plate. Top with 1/2 cup of melon mixture and then sprinkle ground pepper on top. Drizzle with olive oil and agave. Serve immediately.
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