I love watermelon, but I’m not really a fan of honeydew or other melon sorts. But I had a honeydew melon on hand, and wanted to eat a salad. So guess what I found: a NYTimes recipe for a melon salad with a honeydew dressing. I once again improvised since I didn’t have any prosciutto or fennel, but I did have frisee lettuce. I used sliced almonds instead of hazelnuts. The dressing is basically pureed honeydew melon with oil and lime. I also added a bit of my pickled spring onions, and that was an excellent addition to the salad. This would also be an excellent fall salad. (Btw, do you want me to put up the bread recipe?)
Homemade bread, and melon salad. The perfect meal.
I had plenty of dressing left over, so I used it for the next days salad, where I added oranges, a yellow bell pepper and walnuts with the remainder of the frisee lettuce. Yum.
Today I’m linking up with Ginger Snap Crafts for her Wow Me Wednesday.
Knitting, reading, photography, and maybe more 