» Melon & Fennel Salad with Pistachios & Basil

Ingredients

• 2 tablespoons apple cider vinegar
• 2 teaspoon honey or maple syrup
• 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1 fennel bulb, sliced very thinly (this works best with a mandoline ) and a few fronds left for garnish
• 1 small or medium small cantaloupe, rind and seeds removed and sliced into 1/4 inch thick slices
• 1/2 cup freshly torn basil leaves
• 1/4 cup crushed, roasted and salted pistachios
• crushed red pepper flakes for serving
• flakey sea salt for serving
• minced fennel fronds for serving