(makes 6 servings)

For the vinaigrette:

1/4 cup lemon juice

1/3 cup canola or other light vegetable oil

1/3 cup extra virgin olive oil

For the salad:

1 medium (about 3 cups) cantaloupe, peeled, seeded and cut into 1-inch slices

3 cups seedless watermelon, peeled and cut into 1-inch cubes

2 bunches (about 3 cups, unpacked) arugula, washed and dried

1 medium red onion, peeled and shaved paper-thin

6 paper-thin slices of parmesan, for garnish (optional)

1. Make the vinaigrette: Place the lemon juice in a small bowl and add the canola or vegetable oil and the olive oil in a steady stream, whisking vigorously. Add salt and pepper to taste; set aside.

2. Make the salad: In a medium bowl, combine the cantaloupe, watermelon, arugula and red onion. Season with salt and pepper to taste. Add about 1/2 cup of the vinaigrette and combine until lightly coated.

3. To serve, place half of the melon on individual plates, then layer each with a mound of arugula and the remaining melon. Top with thin slices of parmesan and drizzle the remaining vinaigrette around the plates, if desired. Serve immediately.


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