Fresh Figs and Melon with a Mint and Citrus Dressing

Name: Fresh Figs and Melon with a Mint and Citrus Dressing
Cuisine: Israeli
Ingredients: 1 teaspoon finely grated orange zest; 50 ml (2 fl oz) fresh orange juice; 1 teaspoon lemon juice; 1 tablespoon white wine vinegar; 2 teaspoons honey; ½ teaspoon Dijon mustard; 15 grinds black pepper; 3 tablespoons extra-virgin olive oil; 3 tablespoons sunflower oil; 2 small very ripe cantaloupe melons; 12 fresh figs; if not available, 450 g (1 lb) seedless black grapes can be substituted; 12 fresh figs; if not available, 450 g (1 lb) seedless black grapes can be substituted; 1 small bag of mixed salad leaves; small sprigs of fresh mint

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A very simple and refreshing summer starter. Any leftover dressing is delicious on a green salad.

Ingredients

For the dressing

1 teaspoon finely grated orange zest
50 ml (2 fl oz) fresh

Asia
Israel
Starter
Vegetarian
Gluten-free
Summer

Method

Put all the dressing ingredients, except the fresh mint, in a screw-top jar and shake vigorously until thickened, about 1 minute. Leave overnight to mature.

Several hours before the meal, halve the melons and scoop out the seeds. Cut into crescents about 1 cm (½ in) thick, then remove the peel from each crescent. Lay on a dish, cover with clingfilm and refrigerate.

An hour befor