Summer Melon Salad

Okay friends, this recipe comes from one of my favorite French chefs, Manon LaGreve. She is from Provence originally, though now lives in London. She shared this recipe on her Instagram page years ago on one of her “what I ate for lunch as a French girl living in London” posts. I love this dish so much that I incorporated it into my novel in chapter 20 when Noëlle eats lunch at Eden Lavande for the first time. ***Fun fact: Manon’s daughter, Fleur, was the inspiration for the character named Zanny in my novel.***

This recipe looked so incredibly delicious and fresh, it has been a summer staple at my own house since. Unexpectedly, it calls for both honeydew and canteloupe, both considered lesser fruits here in the States. However, in Provence, they are beloved melons that are even made into jams and jellies. Have you ever thought of canteloupe jam???

FYI: I’ve altered Manon’s original recipe a bit, but you can find hers HERE.

for the salad:

• 1/2 canteloupe, balled

• 1/2 honeydew, balled

• 10 oz halluomi cheese

• 3 TBS pine nuts toasted

• 3/4 cup of cherry tomatoes, halved

• 3 TBS capers

• If I have microgreens in the fridge, I like to add a handfull of those as well.

  for the dressing:

• 3 TBS olive oil

• 2 TBS champagne vinegar

• 1 1/2 TBS whole grain mustard

• small dollup of honey* optional

• salt and pepper to taste

Layer the salad ingredients in a large bowl except the pine nuts. Mix the dressing ingredients in a mason jar. Close the lid and shake until well combined. Don’t forget to taste test and adjust any flavors. Pour over salad mixture. Toss and top with pine nuts.