Compressed Melon Salad

with Curry Spiced Hazelnuts and Basil Honey

Compressed Melon Salad with Curry Spiced Hazelnuts and Basil Honey

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Salads, SidesDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Honey Rest Time

24-48

hours

Blend 23’s combination of Sauvignon Blanc, Chardonnay, and Viognier makes it a versatile food-pairing wine. In particular, the tropical melon, salty cheese, and spice of the Heirloom Melon Salad brings out the crisp acidity and savory mid-palate of the Blend 23.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

SALAD
1 1 cantaloupe, peeled and sliced
1 1 honey dew, peeled and sliced
20 20 green grapes, sliced in half
4 oz 4 ricotta salata shaved
1 cup 1 mirco sorrel
CURRY SPICE
3 cups 3 white granulated sugar
1 cup 1 kosher salt
3 T 3 curry powder
CURRY SPICE HAZELNUTS
2 cups 2 hazelnuts, blanched and peeled
1/4 cup 1/4 curry spice
1/2 cup 1/2 powdered sugar
oil for frying
BASIL HONEY
1 cup 1 local honey
1/4 cup 1/4 basil, roughly chopped

Directions

CURRY SPICE
In a small bowl, combine all ingredients to make spice blend
BASIL HONEY
Mix Basil and Local Honey
Let sit 24-48 hours
Strain off Basil
CURRY SPICE HAZELNUTS
Blanch Hazelnuts to remove skin
While still hot, coat the hazelnuts with powdered sugar
Fry at 350° for 5-6 minutes or until golden brown
Remove from the oil and immediately coat with curry spice
SALAD
Combine salad ingredients and spiced hazelnuts
Drizzle with Basil Honey and enjoy!

Did you make this recipe

Tag @bcellars on Instagram and hashtag it with

We're On Facebook!

Follow B Cellars on Facebook

Pairing Suggestions

Blend 23’s combination of Sauvignon Blanc, Chardonnay, and Viognier makes it a versatile food-pairing wine. In particular, the tropical melon, salty cheese, and spice of the Heirloom Melon Salad bring out the crisp acidity and savory mid-palate of the Blend 23.