Food & dining
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    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.

    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.

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    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