Five years ago, when I first started working at Degustation, I had a different variation of this salad from my mentor. I thought it was such an amazing salad and a clever play on Prosciutto e Melone.
What really caught my interest was how my mentor made the melon vinaigrette. You take the juice and the pulp from the seeds and use that in the vinaigrette! How cool is that?!
I put this on the tasting menu and it ended up on our new a la carte menu for late spring/summer.
So here is my Melon Salad with Cantaloupe, Honeydew, and Yellow Watermelon; Smoked Italian Speck, Bayley Hazen Blue Cheese, Black Olive Crumble; Dragon Mizuna and Malabar Spinach dressed in a Melon Vinaigrette.