Moroccan Melon, Orange and Olive Salad
Get Nick's eBooks!
For IPad®, IPod Touch®, IPhone®, Nook®, Kindle®, Mac®, or PC.
1/2 honerdew melon, peeled, seeded and cut into 1 inch pieces
4 oranges, peeled, sliced into 1/2 inch rounds and cut into quarters
18 large pitted California black olives, quartered lengthwise
1 tablespoon chopped fresh mint
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1 tablespoon olive oil or vegetable oil
2 tablespoons balsamic vinegar
3/4 teaspoon freshly ground black pepper
Place the fruit and olives in a large bowl. In a small bowl, whisk together the remaining ingredients, add to the fruit and olives and toss well. Cover and refrigerate for 1 hour. Serve chilled or at room temperature.
Wine Suggestion - Riesling
©2013 Nick Stellino Productions