Halve and seed the melon, then cut into 8 wedges. Peel off the skin. Arrange two slices of melon on each plate. Whisk together the dressing ingredients until thickened, adding a little salt and pepper.
Toss the leaves in a little of the dressing and divide between the plates.
Cut the goat’s cheese down into 8 wedges and place two wedges on each plate. Drizzle over the remaining dressing and serve.
1 ripe charentais melon 120g bag baby leaf salad 150g Chabichou du Poitou AOC goat’s cheeses 1 tbsp red wine vinegar 1 tsp Dijon mustard 2 tbsp olive oil
Chabichou is a pyramid shaped cheese with a slightly salty tang made locally in the Poitou Charentes region and exported to the UK. I have teamed it with wedges of Charentais melon to make a refreshingly light summer salad. A cold glass of Sancerre is a p
