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.
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.
