Minted Melon Salad2 ripe melons
Dressing:
2 tbsp roughly chopped fresh mint
1 tsp caster sugar
2 tbsp raspberry vinegar
6 tbsp extra virgin olive oil salt,
black pepper,  mint sprigs, to decorate (optional)

 

Halve the melons, then scoop out the seeds using spoon.
Cut the melons into thin wedges using a large sharp knife and remove the skins.
Arrange the 2 different varieties of melon wedges alternately on 4 individual serving plates.
To make the dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.
Spoon the mint dressing over the melon wedges and decorate with mint sprigs.
Serve lightly chilled.

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