Summer is here and so is all of its’ bounty.  Every Saturday from 9 until noon East Beach hosts a Farmers’ Market.  The fresh produce is amazing, but sometimes I go overboard.  I come home laden with bags of produce that need to be enjoyed while still fresh.  It becomes a challenge…after all there are only 2 of us.

Last week I bought 2 very large cantaloupes.  When I tasted the first, I was slightly disappointed in the flavor.  I cut it up and popped it in the refrigerator.  After a couple of days the fruit was much sweeter, however I had so much melon that I needed to prepare it in new way.  I was having pork tenderloin for dinner and a melon salad would work beautifully.   Since I had plenty of arugula left over from my pizza experiment, I found a recipe using arugula and cantaloupe.  I often google ingredients that I have on hand to find new and unique preparations.  I can’t tell you how often these ventures turn out to be “keepers”.  This recipe is definitely that.  Found on California Cantaloupes.com, I only made one revision.  I did not have hazelnuts as their recipe indicated, so I substituted toasted almonds.  The salad was a hit.