Sugar Kiss Melon Vinaigrette
Pretty much anything you dip into this Sugar Kiss Melon Vinaigrette will be roundly applauded -- by the culinary world, anyway.
It's tangy, sweet and spicy, all at once. And the texture, with bits of fruit and spice, is smooth and creamy. Since it flavors anything it touches so thoroughly, when I use this vinaigrette, rarely do I add too much else to the salad. It's really the star ingredient. I especially love it with butter lettuce because the leaves aren't flat, and therefor collect bits of the fruit in each bite.
Sugar Kiss Melon Vinaigrette Recipe
Makes 1 cup
Prep Time: 10 minutes
1/2 cup roughly chopped Sugar Kiss melon
1/4 cup apple cider vinegar
2 teaspoons grainy mustard
1 tablespoon plus 1 teaspoon finely chopped shallots
1/4 teaspoon sea salt
A few turns of freshly ground black pepper
1/4 cup extra virgin olive oil
1. Add the melon to a large cutting board and use a Chef's knife to chop it further, until it's a mix between small pieces of melon and juice. (It's a good idea to do this on a flexible, plastic cutting "board," so you can then pour it into a bowl.) You can also use a small food processor to blend it, without making it too smooth.
2. In small mixing bowl, all the melon, vinegar, mustard, shallots salt and pepper. Stir to blend completely.
3. Using a whisk, very gradually, in a steady stream, mix in the oil.