4 cups watermelon, cubed
2 cups blueberries
½ cup Paradox Farm Feta cheese, crumbled
8 mint leaves
¼ cup local honey
¼ lemon juice
½ teaspoon red pepper chili flakes
½ teaspoon kosher salt
½ teaspoon black pepper
Thinly slice 6 mint leaves, and place in a bowl. Add honey, lemon, chili flakes, salt and pepper, and whisk until blended. Add melon, berries and feta. Mix well, serve in a bowl and garnish with mint leaf. You can also slice melon into half-inch thick pieces and slice feta for a stacked version of the salad. This fruit salad is a great complement to grilled chicken or fish.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.