Recipe: Cantaloupe-Radish Salad with Lemon-Mint Vinaigrette

Sometimes necessity is the mother of invention. My partner, Scott, invented this salad one night after taking inventory of what was left in our refrigerator. I was skeptical, but after my first bite I was sold. We have since made it many times for dinner and have even served to guests, perfecting it along the way.

Cantaloupe-Radish Salad with Lemon-Mint Vinaigrette
Makes 6 servings

For Salad:

• 1 red onion, thinly sliced
• 1 cup white wine vinegar
• 3 tablespoons granulated sugar
• 1/4 teaspoon black peppercorns
• 1/2 cantaloupe, seeded and peeled
• 6 to 7 radishes
• 1 5-ounce packages baby arugula leaves

For Dressing:

• 1/4 cup lemon juice
• 3 tablespoons finely chopped mint leaves
• 1/4 teaspoon kosher or sea salt
• 1/8 teaspoon ground black pepper
• 2/3 cup extra-virgin olive oil

1. Place the onions in a small bowl and set aside. Bring the vinegar, sugar, and peppercorns to a boil in a small saucepan and pour over the onions. Place in the refrigerator until cool, about 25 to 30 minutes. Drain and place in a large salad bowl.

2. Cut the cantaloupe half into 4 wedges, thinly slice, and add to the salad bowl. Slice the radishes very thinly and add to the bowl along with the arugula leaves.

3. For the dressing, whisk together the lemon juice, mint, salt, and pepper in a medium sized bowl. While whisking, slowly pour olive oil into mixture until dressing has emulsified. Add the dressing to the salad bowl and toss until well mixed. Serve immediately.