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
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.
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