Melon and Raspberries With Raspberry Vinaigrette
- Reviews 1
Ready In: 30 mins
Serves: 8
Ingredients
Vinaigrette
- 1 tablespoon Dijon mustard
- 2 tablespoons raspberry vinegar
- 1⁄4 cup olive oil
- 1 tablespoon powdered sugar
- 1⁄3 cup fresh raspberry
- 1 tablespoon fresh tarragon, coarsely chopped
Salad
- 1 cantaloupe, halved and seeded
- 1 honeydew melon, halved and seeded
- 1⁄2 cup raspberries
Directions
- Slice cantaloupe and honeydew melon into 16 wedges each.
- Peel.
- In small bowl combine mustard and raspberry vinegar.
- With wire whisk, gradually stir in oil; whisk until smooth.
- Continue whisking, gradually adding powdered sugar.
- Add 1/3 cup raspberries; with fork, crush raspberries.
- Stir in 1 tablespoon tarragon leaves; set aside.
- Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
- Sprinkle with 1/2 cup raspberries.
- Drizzle vinaigrette over fruit; garnish with tarragon sprigs.
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