- Make a light syrup by combining the water, honey and citrus zest in a small saucepan, and bring to a boil. Remove from the heat and set aside.
- Place the melon cubes in a shallow dish. Add the syrup and toss gently to thoroughly coat the melon. Cover with plastic wrap and refrigerate for 2 hours.
- Drain off the syrup and combine the grapes with the melon. Place in decorative dessert cups, sprinkle the Roquefort cheese on top, and serve immediately.
Aide-gourmet tip: Serve with Compliments Raisin and Apple Bread.