based on the recipe from What’s Cooking America
serves 10
This end-of-summer salad perks up flavors that we didn’t know cantaloupe was capable of. Easily one of the best dishes on the table, two melons were perfect for the ten of us.
ingredients
- curly Lettuce Leaves
- 2 Cantaloupe Melons
- Salt & Pepper
- 1/3 cup Olive Oil
- 1/3 cup White Wine Vinegar
- 1 bunch Chives, snipped into small pieces
instructions
- Line a large serving bowl with curly lettuce leaves.
- Using a melon baller, scoop out 1-inch balls in a large bowl (not the one with lettuce)
- Sprinkle the melon with salt and pepper. Toss with olive oil. Then add vinegar and toss again.
- Spoon melon onto greens. Top with chives. Can be chilled or served immediately.