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Cantalope with Brie Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a salad of proportions and arrangements! It is very typical of a summer salad served in the Rhine and Mosel areas because it is a natural pairing with wines of the region.
fresh summer melon cantalope
bibb lettuce or other leafy greens
good quality brie cheese
1-2 German / French fully cooked sausages, wursts, salami...
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
pinch of dried herbs, such as Herbs' d Provence
pinch of salt and pepper
snipped fresh parsley or chives, or both
Wash and dry the cantalope. Cut in half, remove the seeds and the rind. Cut into slices. Neatly arrange lettuce leaves on individual salad plates. Place melon slices on top of the lettuce, and then place a small wedge or slice of brie on top of the melon, and then arrange thin slices of sausages or salami over and around the brie. In a glass measuring cup, whisk the oil, vinegar, herbs, salt and pepper. Lightly drizzle over the salads. Garnish with parsley or chives.
Recipe created 2013-07-29.
