Photo: Neil Dacosta
Heirloom Charentais melons have smooth, gray-green skin and bright orange flesh that is supersweet and fragrant. For a substitute you can use a combination of honeydew melon and cantaloupe.
1. Preheat oven to 350°.
2. Line a baking sheet with parchment paper; coat with cooking spray. Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on prepared baking sheet. Bake at 350° for 15 minutes, stirring once after 10 minutes. Cool granola completely.
3. Combine oil, vinegar, and honey in a small bowl, stirring with a whisk. Place about 1 cup melon on each of 8 small plates. Top each serving with 1 1/2 teaspoons vinegar mixture, 1 1/2 tablespoons granola, and 1 tablespoon basil.