| Adapted from Local Flavors by Deborah Madison Serves 4 |
1/4 cup finely diced shallot
zest from 1 lime
juice from 2 limes
1/2 cup finely chopped cilantro
1/4 cup finely chopped basil
2 Tbl finely chopped mint
1/2 small jalapeño, finely diced
1/2 tsp finely minced fresh ginger
1/4 tsp finely minced garlic
2 Tbl extra-virgin olive oil
1 small (1 1/2 – 2 #) honeydew or other green melon
1 large bunch watercress, washed and dried
In a medium-sized mixing bowl, whisk to combine the shallot, lime zest, lime juice, cilantro, basil mint, jalapeño, ginger, garlic and olive oil. Season with salt and pepper to taste, and whisk to combine.
Peel the melon. Slice in half and scoop out the seeds. Slice the melon into wedges. Pour the vinaigrette over the sliced melon, season with salt and pepper to taste, and toss to coat. Arrange the watercress over a serving platter or small salad plates. Arrange the sliced melons in the center of the bed of greens. Serve immediately.
