My family and I have been making it a point to eat healthier foods. This salad came into my mind, after seeing all the fresh and delish melons at the market. My family and I love the flavors, plus the ease in preparing this salad is very helpful too!!
Heat oven to 350 degrees. Arrange pecans in a single layer onto a baking sheet. Bake for 5 minutes, or until lightly toasted. Cool on a wire rack 15 minutes, or until completely cool; set aside.
Meanwhile, in a blender, prepare peach vinaigrette. Combine rice wine vinegar, olive oil, peach preserves, and water. Process until blended smooth.
In a large bowl, combine cantaloupe melon cubes and mache lettuce. Add the peach vinaigrette, tossing gently until coated. Transfer melon and mache salad mixture onto a large serving platter with shallow sides or 6 individual salad plates. Sprinkle evenly with toasted pecans and Gorgonzola cheese. Sprinkle evenly with salt and ground black pepper to taste. Serve immediately.