Cantaloupe Basil Vinaigrette
Recipe by: Dianna Muscari of The Kitchen Prep
cubed Eastern cantaloupe
extra virgin olive oil
of white wine vinegar
chopped fresh basil leaves
Place all ingredients in a high speed blender. Blend until totally smooth.
Pour into a container with an airtight lid. Refrigerate for 2-3 hours to allow the flavors to marry. Use over salads, for crudites or drizzled over grilled foods.