Ingredients
Salad
- 1 each Cantaloupe, peeled, cleaned and ½ in. square diced
- 1 each Honeydew, peeled, cleaned and ½ in. square diced
- ¼ Seedless watermelon, medium size, peeled, ½ in. square diced
- 1 each Mango, ½ in. square diced
- 1 Tbsp. Balsamic reduction (see below)
- 1 cup Ricotta cheese
- 2 cup Watercress lettuce
- 4-6 leaves Mint, chiffonade
- ¼ cup Marcona almonds
- ¼ cup Razz cherries
Vinaigrette
- ¼ cup White balsamic vinegar
- ¼ cup Olive oil
- ¼ cup Mint, sliced
- 1 Tbsp. Powdered sugar
Instructions
- Combine all ingredients for vinaigrette. Toss in a bowl with 2 tablespoons vinaigrette and the watercress.
- In a separate bowl toss diced melons, mango, marcona almonds and razz cherries with remaining vinaigrette.
- For the balsamic reduction, take 1 cup balsamic vinegar and reduce in a small sauce pan until 2 tablespoons remain or thick enough to coat a spoon (syrup- like consistency). Stir in 1 tablespoon honey.
- Place melon salad on plate with watercress leaning on the melon salad.
- Spoon a dollop of the ricotta cheese over top of melon and then place the chiffinade mint for garnish.
- Spoon a dollop of the ricotta cheese over top of melon and then place the chiffinade mint for garnish.
recipe created by
Beau MacMillan
