Spicy Balsamic Melon Salad With Greens

August 25, 2008

Spicy Balsamic Melon Salad With Greens

Sara Jones, Tucson CSA

This salad has a perfect balance of flavors. Spicy greens
like arugula or mizuna will work best with this recipe.
Braising mix will also work well. If you like a really spicy
salad, add more chopped green chiles before serving.
Grilled okra or nopales adds an extra dimension to this
dish, if they are available.

1 small or 1/2 of one large melon, peeled, seeded and diced
into 1 inch chunks
2 cups spicy greens, chopped fine
1/2 cup balsamic vinegar
1/2 yellow onion, thinly sliced
1 or 2 roasted green chiles, skin removed, chopped
2 teaspoons oil
1/2 teaspoon ground cumin
Pinch of salt

Heat oil over medium high heat, in a medium skillet. Add
onion and sauté, stirring occasionally, until mostly
browned. Add cumin, chiles and balsamic vinegar.
Reduce heat to low and simmer until vinegar is reduced by
half. Add a pinch of salt and remove from heat. Strain
onion and chile out of sauce and discard.
Toss melon and greens together in a large bowl and drizzle with sauce.
Stir well to coat. Serve at room temperature.

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