Melon, Berry and Feta Salad

Contributed by Jenn Louis

TOTAL TIME: 20 MIN
SERVINGS: 6

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or the chives for mint.

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small shallot, thinly sliced
1/2 teaspoon minced preserved lemon peel or lemon zest
1/4 teaspoon crushed red pepper
Salt
Freshly ground pepper
1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
1 cup blackberries
2 ounces feta cheese, cut into thin slices
2 tablespoons snipped chives

In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon and crushed red pepper and season with salt and pepper.
2. Arrange the melon slices and blackberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.

Suggested Pairing
Delicate, berry-scented rosé Champagne: NV Gatinois Brut Rosé.

http://www.foodandwine.com/recipes/melon-berry-and-feta-salad