Recipes

—from Greens Restaurant, San Francisco
Choose a flavorful melon or cantaloupe, Sharlyn or Ambrosia, and the ripest fresh figs. We've chosen watercress for this salad, but delicate leaves of peppery arugula or red mustard greens are also delicious.

Ingredients

• 2 handfuls watercress, arugula, or red mustard greens
• Citrus Vinaigrette (see below)
• 1 small melon
• 8 to 10 ripe fresh figs; any combination of Kadota, Black Mission, or Calimyrna
• 2 ounces Redwood Hill Chèvre 
  
  

Citrus Vinaigrette (makes 1/3 cup)

• 1/4 teaspoon finely minced orange zest
• 2 tablespoons fresh orange juice
• 1/2 tablespoon champagne vinegar
• 1/4 teaspoon salt
• 3 tablespoons light olive oil

Combine everything but the oil in a small bowl. Then drizzle in the oil, whisking constantly

Instructions

1. Sort through the watercress; trim the stems and discard bruised leaves. Wash the greens, dry in a spinner, wrap in a damp towel, and refrigerate.
2. Make the vinaigrette.
3. Cut the melon in half and scoop out the seeds. Thinly slice and peel, keeping the contour of the melon.
4. Rinse the figs under cool water and pat dry. Cut in halves or quarters with the stem end intact.
5. Spread the watercress on a serving platter and arrange the melon and figs freely on top.
6. Drizzle the vinaigrette over the fruit; top with goat cheese over all.