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Final

Recipe for fruit salad with herb vinaigrette and goat cheese toasts

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Pay careful attention to cutting the fruit evenly so you get different flavors and textures in each bite. The herb-infused vinaigrette gives this mixture an interesting interplay between sweet and savory that perfectly complements simple goat cheese toasts and makes a light lunch or brunch dish.

½honeydew melon, cut into ½-inch pieces
1mango, cut into ½-inch pieces
2kiwi, peeled and cut into ½-inch pieces
1green apple, cored and cut into ½-inch pieces
Juice of 1 lime
Juice of 1 lemon
1tablespoon chopped fresh mint
1tablespoon chopped fresh cilantro
1teaspoon chopped fresh thyme
teaspoons sugar
Salt, to taste
1small baguette, sliced on the bias
5ounces goat cheese, thinly sliced
Extra sprigs fresh thyme, leaves removed (for sprinkling)
1pint blueberries

1. Turn on the broiler and slide a rack about 10 inches from the element. Have on hand a rimmed baking sheet.

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2. In a large bowl, combine the honeydew, mango, kiwi, and apple; toss well.

3. In another bowl, whisk the lime and lemon juices, mint, cilantro, thyme, sugar, and salt. Pour the dressing over fruit and stir gently.

4. Arrange the bread on the baking sheet and broil for 2 to 3 minutes on a side, watching them carefully, or until golden. Add goat cheese to each piece of toast and sprinkle with thyme.

5. Gently stir the blueberries into the salad. Serve with the goat cheese toasts.

Sydney Oland

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