Watermelon & Cantaloupe Salad with Mint & Basil Vinaigrette Pairing: 2018 Sauvignon Blanc

Watermelon & Cantaloupe Salad with Mint & Basil Vinaigrette Pairing: 2018 Sauvignon Blanc

Active: 30 MINS
Total time: 30 MINS
Servings: 4-6

INGREDIENTS:
1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

INSTRUCTIONS:

  1. Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  2. Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
  3. Add the watermelon and cantaloupe balls to the carved out watermelon half.
  4. Add the vinaigrette to the balls and toss to combine.
  5. Garnish with the mint and basil sprigs and taste.

 

Recipe Credit: foodnetwork.com