Kale, cantaloupe and Appenzeller®

Ingredients

• 1/2 cantaloupe melon
• 400 g kale, rinsed and stalks removed
• 1 tsp salt
• 1 tbsp white wine vinegar
• 1 tbsp olive oil + more for drenching basil in
• Black pepper
• 50 g Appenzeller® Black Label 3 stalks of fresh basil

Do this

1. Cut cantaloupe in half and deseed it, peel with a knife and cut into thin wedges. Tear kale into bite sized pieces, put into a big bowl and ass salt, vinegar and olive oil. Put your hands into the kale and give it a good 2 minute massage, so the leaves soften and become juicy. Season with black pepper.
2. Pile the massaged kale onto a serving platter, add the cantaloupe and then some delicious wedges of Appenzeller® plus a generous grating of the cheese. Douse the basil in olive oil and finish off the salad with the gleaming aromatic herbs.