Honeydew Melon With Roquefort Cheese

1. 1

   Make a light syrop by boiling together water, honey and citrus zest (lemon and orange) in a small saucepan.

2. 2

   Remove from heat and set aside.

3. 3

   Place the melon cubes in a shallow dish and add the syrup. Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours.

4. 4

   Drain off syrup (leaving the zest) and add the grapes.

5. 5

   Place in decorative cups (or not depending what you have). Sprinkle with the Roquefort cheese (or any other blue cheese you like to use).

* Per serving · 4 servings · Values may vary.

No additional tips available.