Honeydew Peanut Salad with Mint & Thai Basil

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Summer is the season of salads, and as such, I have been making plenty. Lately I have been fixated on melons, honeydew in particular. It’s surprising how well melon pairs with a wide variety of salad ingredients. While paging through The Complete Salad Cookbook from America’s Test Kitchen, I ran across a honeydew and peanut salad and decided to put my own spin on it. This is a unique combination of ingredients that works fabulously well together. It has a bit of an Asian bent, so if you’re serving an Asian main dish, this would be the perfect side salad. Cool, refreshing, and flavorful.

Honeydew Peanut Salad with Mint & Thai Basil

1 Melissa’s honeydew melon
1 large Melissa’s shallot
1 Melissa’s pickled jalapeño
2 T. fresh chopped mint
1 T. fresh chopped Thai basil
1/4 c. chopped dry roasted peanuts
Baby spinach
Raspberry vinaigrette (recipe below)

Remove seeds from melon, and cut into small cubes, about 1" x 1". You should have about 4 cups. If you have more than that, set the extra aside for another use. Place in a large bowl. Slice shallot paper thin (I used a mandolin), and scatter on top of melon. Remove stem and seeds from jalapeño, thinly slice, and add to the bowl. Add mint, Thai basil, chopped peanuts, and drizzle with raspberry vinaigrette. Toss and serve on a bed of baby spinach.

Raspberry Vinaigrette

1/4 c. canola oil
1/4 c. raspberry balsamic vinegar
3 T. granulated sugar
1 t. Dijon mustard
Pinch salt
Pinch freshly ground black pepper

Combine all ingredients EXCEPT oil in a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified.