Method

Put all the cut vegetables into a serving bowl, use your hands to gently toss them together, generously drizzle with foragers vinaigrette season with salt and pepper and gently toss with your hands again. Gently fold in the cut fruit and cheese—you could use a fruit like pomegranate in place of watermelon.

If you happen to have a nice mild chili like pimente de’espelette in your spice cabinet, it would be a great addition to this salad.

Serve with good toasted bread or as a side dish.