Savory Melon Salad in Honeydew Vinaigrette

Name: Savory Melon Salad in Honeydew Vinaigrette
Total time: 40 min
Yield: 6 servings
Ingredients: 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; 1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons; 4 cups honeydew chunks, or enough to make 2 cups strained puree; 1/2 cup, plus 2 tablespoons, hazelnut oil; 3 tablespoons lime juice; Zest from 1 lime; 1 teaspoon kosher salt; Freshly ground black pepper to taste; 1/2 cup hazelnut pieces

By Molly O'Neill

Total Time: 40 minutes
Rating: 3(16)
Comments: Read comments

Featured in: Food; Watch On the Rind

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Ingredients

Yield:6 servings

For the Salad

1cup cantaloupe, julienned
1cup honeydew, julienned
1cup Crenshaw, julienned
2bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1head frisee lettuce, washed and chopped
1bulb fennel, quartered lengthwise and sliced crosswise into ⅛-inch slices
¼pound thinly sliced prosciutto, fat removed, cut crosswise in ¼-inch ribbons

For the Vinaigrette

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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 ½ cup of liquid remains, about 25 minutes.
Step 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.
Step 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.