Honeydew Melon Salad
POSTED: 6:18 am EDT June 26,
2006
UPDATED: 5:58 am EDT July 6,
2009
Makes 4 servingsRather than simply slicing the melon, here it's broiled. This changes the both the flavor and texture, making this a salad that will pleasantly surprise your guests.
1 teaspoon honey
1 teaspoon + 1 tablespoon fresh lime juice
2 pinches of salt, divided
Four 1 ½-inch-thick honeydew melon wedges, peeled (see Tip)
1 tablespoon extra-virgin olive oil
2 cups stemmed arugula leaves or fresh baby spinach
Dash of freshly ground pepperPosition the oven broiler rack about 5 inches from the heating element. Preheat the broiler.In a small bowl, whisk together the honey, 1 teaspoon of the lime juice, and a pinch of salt. Place the melon wedges, concave side up, on a foil-lined jelly-roll pan. Use a basting brush to coat the tops of the melon wedges with the honey mixture.Stir together the remaining lime juice, the olive oil, and the remaining pinch of salt in a medium bowl. Add the arugula and toss. Spread a layer on each of 4 salad plates.Broil the melon wedges for 3 minutes, or until warm.To serve, arrange the warm melon wedges atop the arugula; sprinkle lightly with pepper. Drizzle about 3 tablespoons of the raspberry sauce around the arugula on each plate. Serve immediately while warm.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 teaspoon honey
1 teaspoon + 1 tablespoon fresh lime juice
2 pinches of salt, divided
Four 1 ½-inch-thick honeydew melon wedges, peeled (see Tip)
1 tablespoon extra-virgin olive oil
2 cups stemmed arugula leaves or fresh baby spinach
Dash of freshly ground pepperPosition the oven broiler rack about 5 inches from the heating element. Preheat the broiler.In a small bowl, whisk together the honey, 1 teaspoon of the lime juice, and a pinch of salt. Place the melon wedges, concave side up, on a foil-lined jelly-roll pan. Use a basting brush to coat the tops of the melon wedges with the honey mixture.Stir together the remaining lime juice, the olive oil, and the remaining pinch of salt in a medium bowl. Add the arugula and toss. Spread a layer on each of 4 salad plates.Broil the melon wedges for 3 minutes, or until warm.To serve, arrange the warm melon wedges atop the arugula; sprinkle lightly with pepper. Drizzle about 3 tablespoons of the raspberry sauce around the arugula on each plate. Serve immediately while warm.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
