Mediterranean Melon with Honey Yogurt

Makes 2 servings

Tarragon has a subtle licorice flavor that goes beautifully with ripe cantaloupe. Of course, it may not be everyone's cup of tea, so feel free to substitute another herb if you'd like—basil and parsley are a little milder and work well, too.

3 tablespoons whole raw almonds
½ cup homemade yogurt (SCD legal)
3 tablespoons honey
½ cantaloupe
3 tablespoons fresh tarragon, minced

  1. Preheat the oven to 325°F.
  2. Place Almonds on a baking sheet; bake for 10 to 12 minutes, or until they're golden brown. Let cool.
  3. Combine the yogurt and honey in a bowl and whisk until smooth.
  4. Cut the melon into bite-size pieces and put into a large bowl. Toss the melon and tarragon with the yogurt mixture. Top with the toasted almonds and serve.

Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com