Honeydew Melon Salad

Makes 4 servings

Rather than simply slicing the melon, here it's broiled. This changes the both the flavor and texture, making this a salad that will pleasantly surprise your guests.

1 teaspoon honey 1 teaspoon + 1 tablespoon fresh lime juice 2 pinches of salt, divided Four 1 ½-inch-thick honeydew melon wedges, peeled (see Tip) 1 tablespoon extra-virgin olive oil 2 cups stemmed arugula leaves or fresh baby spinach Dash of freshly ground pepper

Position the oven broiler rack about 5 inches from the heating element. Preheat the broiler.

In a small bowl, whisk together the honey, 1 teaspoon of the lime juice, and a pinch of salt. Place the melon wedges, concave side up, on a foil-lined jelly-roll pan. Use a basting brush to coat the tops of the melon wedges with the honey mixture.

Stir together the remaining lime juice, the olive oil, and the remaining pinch of salt in a medium bowl. Add the arugula and toss. Spread a layer on each of 4 salad plates.

Broil the melon wedges for 3 minutes, or until warm.

To serve, arrange the warm melon wedges atop the arugula; sprinkle lightly with pepper. Drizzle about 3 tablespoons of the raspberry sauce around the arugula on each plate. Serve immediately while warm.