Melon And Berries Salad With Herbed Honeydew Vinaigrette - cooking recipe

Ingredients

Salad
2 cups honeydew melon, seeded and cubed
2 cups cantaloupe, seeded and cubed
1 1/2 cups fresh strawberries, halved if large (or raspberries or your favorite berries)
2 tablespoons chopped fresh mint leaves
2 tablespoons torn fresh dill
4 cups fresh salad greens (such as frisee lettuce or mesclun mixed greens)
salt, to taste
freshly ground black pepper, to taste
Herbed Honeydew Vinaigrette
2 cups honeydew melon, seeded and cubed
1/4 cup vegetable oil or 1/4 cup grapeseed oil
1 teaspoon finely minced fresh lime zest
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
fresh dill or mint, to garnish

Preparation

Toss salad ingredients together; season with salt and pepper to taste.
Divide salad equally among six salad plates.
Drizzle lightly with Herbed Honeydew Vinaigrette. Garnish, if desired. Serve immediately.
Make Herbed Honeydew Vinaigrette:
Puree honeydew in a food processor or blender until smooth.
Strain through a fine-mesh sieve into a medium bowl, pressing solids; discard solids.
To honeydew juice, add oil, lime zest and juice, mint, parsley, chives, salt, and pepper; whisk to combine.
Use immediately or store in refrigerator for up to 3 days.