Savory Melon Salad in Honeydew Vinaigrette

• 1 cup cantaloupe, julienned
• 1 cup honeydew, julienned
• 1 cup Crenshaw, julienned
• 2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
• 1 head frisee lettuce, washed and chopped
• 1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
• 1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
• 4 cups honeydew chunks, or enough to make 2 cups strained puree
• 1/2 cup, plus 2 tablespoons, hazelnut oil
• 3 tablespoons lime juice
• Zest from 1 lime
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/2 cup hazelnut pieces

1. For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes.
2. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
3. For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups.
4. Place the juice in a saucepan over medium heat.
5. Reduce until 1/2 cup of liquid remains, about 25 minutes.
6. Place the reduced liquid in a blender set on low.
7. Drizzle in the oil and lime juice; then add the zest and salt.
8. Adjust seasoning with pepper, more salt, lime juice and lime zest.
9. Add cup of the vinaigrette to the bowl and toss well.
10. Add the melon pieces and toss lightly.
11. Adjust to taste with more dressing.
12. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil.
13. Garnish with the nuts.

cantaloupe, honeydew, crenshaw, bunches, frisee lettuce, fennel, ribbons, honeydew chunks, hazelnut oil, lime juice, lime, kosher salt, freshly ground black pepper, hazelnut pieces

Taken from cooking.nytimes.com/recipes/9700 (may not work)