Melon Salad With Arugula, Fennel, and Marjoram Recipe | Epicurious

Ingredients

• 1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
• 1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
• 1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)
• 1 teaspoon kosher salt, plus more for seasoning
• 1 medium fennel bulb, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons moscato vinegar
• 2 loosely packed cups baby arugula
• 2 tablespoons fresh marjoram, large leaves torn