Cantaloupe with Mint and Sweet Basil Vinaigrette

I have mint and basil for an army, and some leftover cantaloupe to use. I made this as my side for lunch yesterday - it was so refreshingly good.

I can't say enough about this lovely little salad. I'm certainly bringing it to my next gathering, and I'm adding watermelon to it!!

I saw Giada do something like this before, but she added Amaretto. I thought I wouldn't like it, and this salad definitely does not need it, so I omitted it. Double the recipe if you're making for a party.

• 1/2 cantaloupe
  
• Juice of one lemon
• 1 handful of fresh mint
• 1 handful of fresh sweet basil
• 1-2 TB of simple syrup (recipe follows)
  

Place the last 4 ingredients in a blender and blend til smooth. I used my immersion blender, and the cup it came with:


Pour over, and toss.

The perfect match for my broccoli-cheese (leftover) baked potato!


Enjoy!


Recipe for simple syrup:

• 1 cup sugar
• 1 cup water

In a saucepan on high heat, bring sugar and water to a boil, then keep on low until sugar is dissolved. Let cool and bottle. Use in lots of drink recipes (especially yummy for mojitos!)