Melon Salad With Arugula, Fennel, and Marjoram Recipe

Name: Melon Salad With Arugula, Fennel, and Marjoram Recipe
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

www.epicurious.com

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a...

Keywords

melon
fennel
arugula
side
dinner
dairy free
nut free
gluten free
vegetarian
vegan
raw
quick
no-cook
summer
cookbooks

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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