Melon-Peach Summer Salad with Mint

Melon-Peach Summer Salad with Mint
Serves 6
  1. 1/2 cup roasted sunflower seeds
  2. 1 large charentais melon, sliced in half, seeded, peeled.
  3. 1 large peach, sliced 1/4 inch thick
  4. 2 tablespoons white balsamic vinegar
  5. 1 tablespoon plus 1 teaspoon lime juice (juiced from ½ lime)
  6. 2 Tablespoons extra virgin olive oil
  7. 1/2 small jalapeno, seeded and minced
  8. 1/2 small shallot, minced
  9. ¼ teaspoon white pepper
  10. 12 large mint leaves chiffonade
  11. Kosher salt
  12. 6 cups watercress, washed (cut off and discard oversized stems) and dried
  1. Puree ½ melon (about 2 cups) in food processor with vinegar and lime juice. Mix in oil, jalapeno, shallots and pepper. Add 1 teaspoon mint and salt to taste. Slice remaining melon into ¼ inch slices. Toss greens generously with dressing. Arrange greens on individual plates. Place melon and peaches on top of plates and scatter remaining mint and sunflower seeds. Serve extra dressing on the side.
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