3/4 C. walnut halves
1 ripe cantaloupe (about 3 lb.)
6 C. tender watercress sprigs (about 6 oz.) or bite-size pieces frisée, rinsed and crisped
2 C. huckleberries or blueberries, rinsed
Agrodolce dressing
8 to 10 oz. fresh chèvre (goat cheese)
Fresh-ground pepper

Place walnuts in a 9-inch square or round pan and bake in a 350° regular or convection oven, shaking pan once, until golden brown under skins, about 10 minutes. Meanwhile, cut peel off melon; scoop out and discard seeds. Cut melon into 1/2-inch-thick crescents. On a large platter or on dinner or salad plates, arrange watercress, melon slices, and berries. Shortly before serving, drizzle about half the agrodolce dressing over fruit on platter or 1 to 2 T. over each serving. Cut chèvre into slices or break into chunks and distribute over salad. Sprinkle with toasted walnuts and pepper to taste. Offer remaining dressing to add to taste.