Summer Sunrise Melon and Spinach Salad
The bright, sunrise orange of cantaloupe and leafy green of spinach make this salad beautiful, while bits of scallions and toasty sesame seeds make it delicious. Serve it in August, when melons are at their market peak. (Or substitute fresh strawberries earlier in the summer.)
1 1/2 pounds fresh spinach
2 tablespoons sesame seeds
1/3 cup red wine vinegar
2 tablespoons minced green onion
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon Worcestershire
1/3 cup vegetable oil
2–3 cups cantaloupe chunks (or hulled strawberries)
Freshly ground black pepper
Wash spinach. Tear into bite-size pieces, removing stems. Dry in a salad spinner or clean towel. Chill spinach. Toast sesame seeds in a small, dry skillet over medium heat until golden, about 3–4 minutes. Do not scorch.
Mix vinegar, green onion, sugar, paprika, and Worcestershire in a bowl; whisk in oil in a thin stream. Just before serving, toss spinach, sesame seeds, dressing and fruit in a large glass bowl. Pass the pepper mill. Makes 6–8 large servings.
Contributed by Fresh Market Wisconsin (Wisconsin)
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