These baby cantaloupes are so small and cute, the size of a fist. They taste sweet and juicy and are so pretty and colourful as you slice them in half. The stuffing has lots of greens and tastes fresh, where the Danish blue gives a nice and mild after taste. This dish does not necessarily need any dressing because of the créme fraiche, but I was craving for something gingery so I decided to throw this Asian style sauce on the side.
On the side: Olive bread with strawberries
Cut the melon in half and remove the seeds. Chop the ends of the beans and boil for 2 minutes. Let them cool. In a bowl, mix the créme fraiche, blue cheese, chopped beans, paprika, parsley and spinach leaves. Grind fresh black pepper and check for taste. Refrigerate. Make incisions around the melon so they are easier to eat.
To make the dressing: squeeze lime and grate some ginger in a bowel. Add a drop of soy sauce and add some chili. It is best to leave the dressing on the side, as the melon is great by itself as well. This may you can eat both ways.
Scope some of the créme fraiche mixture in the middle of the melons. Add more black pepper and a bit of parsley. Make a fresh strawberry olive bread to go on the side.