Savory Melon Salad in Honeydew Vinaigrette

Ingredients

For the salad:

• 1 cup cantaloupe, julienned
• 1 cup honeydew, julienned
• 1 cup Crenshaw, julienned
• 2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
• 1 head frisee lettuce, washed and chopped
• 1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
• ¼ pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons

For the vinaigrette:

• 4 cups honeydew chunks, or enough to make 2 cups strained puree
• ½ cup, plus 2 tablespoons, hazelnut oil
• 3 tablespoons lime juice
• Zest from 1 lime
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• ½ cup hazelnut pieces

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    388 calories; 30 grams fat; 2 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 9 grams protein; 13 milligrams cholesterol; 956 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
2. For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
3. Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
4. Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

40 minutes