Yield: 8 servings
|1 tablespoon||Vegetable oil|
|2 \N||Red onions; sliced 1/4\" thick|
|1 \N||Honeydew melon|
|¼ cup||Chopped fresh mint leaves|
|1 tablespoon||Fresh lime juice|
|\N \N||Freshly-ground black pepper; to taste|
|¼ cup||Pine nuts; toasted|
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions. With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut-side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges in a platter. Cut remaining melon into ¾-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste. Spoon melon mixture over melon wedges on platter and top with onions and pine nuts. Just before serving, toss mixture to combine. This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9134 broadcast 05-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
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