Salted cantaloupe with orange supremes and sliced strawberries, folded together with a poppyseed and honey vinaigrette, and topped with orange zest, basil chiffonade, and a basil pluche. Drizzled with honey before being chilled and served.
Fruit Salad with Poppyseed Dressing
Adapted from On Cooking: A Textbook of Culinary Fundamentals
2 teaspoons of honey
1 tablespoon of apple cider vinegar
1 tablespoon of neutral oil, like avocado oil
½ teaspoon of poppyseeds
pinch of dried mustard
pinch of salt
½ cantaloupe, in chunks
1 pint of strawberries, sliced
2 oranges, segmented and juiced
1 tablespoon of orange zest
honey, drizzled to taste
3 leaves of chiffonade basil
Salt the cantaloupe generously. Add the strawberries to the orange juice and segments (orange supremes) and toss to coat. Combine all the fruit and divide into two serving vessels. Drizzle with your vinaigrette and top with the orange zest, basil chiffonade, and drizzled honey. Serve cold.