Compressed Melon Salad
with Curry Spiced Hazelnuts and Basil Honey
Compressed Melon Salad with Curry Spiced Hazelnuts and Basil Honey
8-10
servings20
minutes10
minutes24-48
hoursBlend 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.
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Ingredients
- 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!
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.
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