Citrus, melon & wild cod salad | Marine Stewardship Council

Ingredients

• 4, 6 oz pieces of MSC certified cod
• 1 small bulb of fennel, shaved
• 2 cups mixed melon, cubed small (cantaloupe and honeydew are best)
• 4 slices of prosciutto, cut into small pieces
• Juice of one lemon
• Salt and pepper
• 2 tbsp champagne vinegar
• 2 tbsp Nobilo Sauvignon Blanc
• ¾ cup olive oil
• 2 tbsp Dijon mustard
• 3 tbsp fresh lemon juice + zest of 1 lemon,
• 3 tbsp fresh orange juice + zest of 1 orange
• ¼ cup of mixed lemon and orange segments, finely chopped
• 1 tbsp honey
• 1 clove garlic, minced
• 3 tbsp tarragon, finely chopped
• ¼ tsp salt
• ¼ tsp fresh ground black pepper (optional)