Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

Summertime Melon, Salchichon Salame, Local Greens with Saffron Honeydew Splash

When your local greens and produce are at the height of the season capture all their essence and get some color.  Make this super-simple fast, fresh and easy recipe.  You are sure to shine!

Ingredients:

• 1 cup Tuscan cantaloupe, cubed
• 1/2 cup white honeydew, cubed
• 1/2 cup yellow honeydew, cubed
• 1 cup Asian melon, cubed
• 2 cups Tuscano kale, chopped
• 1 cup chard, chopped
• 1 cup arugula
• 1 head frisee lettuce, chopped (any well textured lettuce will work)
• 1 bulb fennel, julienned
• 1/4 pound Salchichon salame, julienned (any cured meat will work)

Place all the ingredients in a large bowl.

Season with salt and pepper then toss.

Dressing:

• 2 cups honeydew melon, seeded and cubed
• 1/4 cup grapeseed oil (neutral)
• 1 tablespoon lime juice
• 1 teaspoon fresh lime zest
• 1 tablespoon honey
• 4-6 threads of Saffron
• salt and pepper to taste

Puree honeydew in a food processor or blender until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a wooden spoon.

Add oil, lime juice and zest, honey, saffron, salt and pepper; whisk to combine. (my preferred method is to shake in a mason jar)


Modern Day Forager

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