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Melon-Peach Summer Salad with Mint
Ingredients
- 1/2 cup roasted sunflower seeds
- 1 large sugar cube melon, sliced in half, seeded, peeled.
- 1 large peach, sliced 1/4 inch thick
- 2 tablespoons white balsamic vinegar
- 1 tablespoon plus 1 teaspoon lime juice (juiced from ½ lime)
- 2 tablespoons extra virgin olive oil
- 1/2 small jalapeno, seeded and minced
- 1/2 small shallot, minced
- ¼ teaspoon white pepper
- 12 large mint leaves chiffonade
- Kosher salt
- 6 cups watercress, washed (cut off and discard oversized stems) and dried
Instructions
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/