Now that melons seem plentiful in the market, we can have our pick of different varieties. There’s the red juicy watermelon, the smaller, ball-shaped melon with its bright orange color, and the less common honeydew, sweet and delectable, in an attractive pastel green.
But better than having one kind of melon is combining three varieties in a salad. Not only will you have a rainbow of colors, you’ll also enjoy, with every spoonful, different textures and levels of sweetness.
Imbue this salad with some sophistication by crumbling some blue cheese over it. The cheese’s creamy texture and piquant flavor will add yet another interesting dimension to the salad.
If you’re not used to blue cheese, just choose a mild one such as Danish blue or English Stilton.
Round out the flavors with a drizzle of balsamic syrup, which you can make yourself (recipe follows).
You can serve this salad as a dessert or as a refresher in-between courses when serving a multicourse dinner.
Mixed Melon Salad
½ of a whole melon
½ of a whole watermelon
½ of a whole honeydew
⅓ c blue cheese
For the balsamic syrup:
2 Tbsp sugar
3 Tbsp water
¼ c balsamic vinegar
Using a melon baller, scoop out balls from the whole melon, watermelon and honeydew. Arrange them in a salad bowl. Chill well.
Just before serving: Crumble bits of blue cheese all over the salad. If desired, drizzle some balsamic syrup over the mixed melon balls.
To make the balsamic syrup: Combine the sugar and water in a saucepan. Heat, without stirring, until the sugar melts. Pour in the balsamic vinegar. Simmer, stirring occasionally, until the mixture becomes slightly thick, about one minute. Drizzle over the mixed melon salad.