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.
1/2 teaspoon kosher salt
1 egg white
1/2 cup sunflower seed kernels
1/4 cup old-fashioned rolled oats
2 tablespoons sesame seeds
1 tablespoon sugar
1 1/2 teaspoons fennel seeds
1 teaspoon chili powder
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon honey
8 cups sliced Charentais melon, or cantaloupe and honeydew melons
1/2 cup torn fresh basil leaves
How to Make It
Preheat oven to 350°.
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.
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.
So I wasn't sure how this dish would go over at my house. I had to use regular cantaloupe not the Charentais. I felt there was too much granola so next time I'd halve that part - although the left overs are great to snack on. The balsamic/oil/honey dressing was really nice with the melon. It just all went together well. Hubby really liked it to so I'd make it again. Would be great at a brunch.
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