For the best flavor, choose a good bottle of sherry. For a nutty taste, go with amontillado; for something sweeter and slightly richer, use oloroso. If you don't have a mandoline, you can cube the melons or scoop them with a melon baller; we did not have luck shaving the melon with a vegetable peeler.
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon sherry
1 teaspoon honey
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 medium cantaloupe
1/2 medium honeydew melon
3 tablespoons torn fresh mint
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Remove and discard seeds from cantaloupe and honeydew melon. Cut melons into 2-inch-wide wedges; remove rinds. Cut melon wedges into long, thin ribbons using a mandoline. Add melon ribbons to dressing; toss gently to coat. Sprinkle with mint. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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