Savory Melon Salad in Honeydew Vinaigrette Recipe

Name: Savory Melon Salad in Honeydew Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
2
Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
3
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.
4
Place the juice in a saucepan over medium heat.
5
Reduce until 1/2 cup of liquid remains, about 25 minutes.
6
Place the reduced liquid in a blender set on low.
7
Drizzle in the oil and lime juice; then add the zest and salt.
8
Adjust seasoning with pepper, more salt, lime juice and lime zest.
9
Add cup of the vinaigrette to the bowl and toss well.
10
Add the melon pieces and toss lightly.
11
Adjust to taste with more dressing.
12
Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil.
13
Garnish with the nuts.

1244

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Savory Melon Salad in Honeydew Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Savory Melon Salad in Honeydew Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions