When making this salad, I thought it was going to be really weird. Then, I couldn’t stop eating it. The combination of spicy and sweet is definitely addicting, so watch out. Sweet Corn Charlie had arava, which looks like a cantaloupe from the outside and a honeydew from the inside. It is as sweet as candy, with none of the HFCS. I also used cantaloupe. However, you can use any melon you want. The original recipe called for blackberries, but those were not an option at the farmstand , so I used raspberries. The original recipe is from Food and Wine magazine.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small shallot, thinly sliced
• 1/4 teaspoon crushed red pepper
• Salt
• Freshly ground pepper
• 1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite sized pieces
• 1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite-sized pieces
• 1 cup raspberries
• 2 ounces feta cheese, crumbled
• 2 tablespoons snipped chives

Directions:

1. In a small bowl, combine the olive oil, lemon juice, shallot, and crushed red pepper and season with salt and pepper.
2. Arrange the melon and raspberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.

Posted by freshfrombrooklyn in CSA, local, recipe, salad, salad with fruit, seasonal Tags: arava, cantaloupe, chives, lemon, raspberries, red pepper, shallot