Cantaloupe and Tomato Salad with Avocado

Cantaloupe and Tomato Salad with Avocado 

This recipe is from "Vegetarian International Cuisine: An Essential Cookbook" by the chefs from the Wisconsin Cheeze Factory restaurant, @ 1997. I love this recipe book and use it all the time.

INGREDIENTS

• 1 to 2 cantaloupes (totally 5 1/2 pounds) peeled, seeded and cut into 1/2 inch bite-size pieces.
• 8 tomato tomatoes (2 pounds), cut into 1/2  inch bite-size pieces
• 2 - 3 avocados (1 1/2 pounds) peeled and cut into 1/2  inch bite-size chunks
• 3 Tablespoons thinly sliced scallions
• 1/4 cup fresh cilantro
• 1 recipe Lemon Vinaigrette (see below)

DIRECTIONS

Combine cantaloupe, tomatoes, avocados, scallions, cilantro and lemon vinaigrette in a large bowl. 

NOTE: I only used about 1/2 cup of the dressing.

Chill 2 hours before serving.

Lemon Vinaigrette

Can be used on pastas, grains, greens, vegetables and fruits.

INGREDIENTS

• Zest of 2 lemons (4 teaspoons)
• Juice 4 large lemons, (1 cup)
• 2 Tablespoons sherry
• 2 Tablespoons chopped fresh mint or fresh basil, packed (I like using mint)
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups virgin olive oil
• 4 Tablespoons sugar
• 1 teaspoon salt

DIRECTIONS

In a small bowl, combine lemon zest and juice, sherry, mint, cayenne, oil, sugar and salt; whisk to incorporate ingredients. Chill until ready to serve.

Melon and Blueberry Medley

This recipe is from Jacques Pepin "Heart and Soul in the Kitchen."  I love his fruit dessert recipes.
NOTE: when I made this in April 2018 for the Minocqua Society of Unusual Women, aka, the wine club, I made a raspberry sauce and added fresh blackberries.

Serves 4

Ingredients
1 ripe melon such as Cavaillon, Charantais or cantaloupe (2.25 - 2.5 pounds)
1 cup blueberries
1/3 cup maple syrup
3 T fresh lemon juice
4 fresh sage springs

Directions
Peel the melon as you would an apple, remove the green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices or rings, about 3/4 inch think from each melon half. (Save the rest of the melon for another use.)

Combine the blue berries, maple syrup, and lemon juice in a bowl.

At serving time, place a ring of melon on each of the 4 plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a spring of sage. Serve

Other references
Wine and Fruit Pairing Chart

Pairing Late Summer Fruit with Wine and Spirits.
Who knew, melon and port.

Cantaloupe Spinach Salad
This looks delicious

Crispy Prosciutto with Melon relish
Pairs with Chardonnay

Summer Melon Salad with Prosciutto
Serve with Prosecco