A refreshing summer salad which works equally well if served for a starter, or in a slightly larger portion as a main course. If I am serving as a main course I would probably serve with a selection of hams, salami and green salad.
1. Combine the melon, cucumber and tomato in a mixing bowl.
2. Whisk the mustard, honey and raspberry vinegar together. Whisk in the olive oil.
3. Pour the dressing over the fruit mixture and chill.
Just before serving, place the chilled fruit mixture onto a serving platter, crumble the cheese over and sprinkle with chopped mint.
The quantities for this recipe are quite loose and do change to suit whatever you have available and, of course, depending how hungry you are. The same with the dressing. Do taste as you make it, adding more oil or vinegar to taste