Honeydew Salad With Ginger Dressing And Peanuts

• 6 Tbsp. white wine vinegar
• 1 tsp. fish sauce
• 1 tsp. finely grated peeled ginger (from one 1" piece)
• 1 tsp. light brown sugar
• 1 serrano chile, thinly sliced
• 1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
• 3 small Persian cucumbers, sliced on a diagonal 1/4" thick
• 1 avocado, peeled, thinly sliced
• 1/4 cup mint leaves
• 1/4 cup salted, dry-roasted peanuts, coarsely chopped
• Flaky sea salt

1. Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
2. Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

white wine vinegar, fish sauce, ginger, light brown sugar, serrano chile, honeydew melon, cucumbers, avocado, mint leaves, peanuts, salt

Taken from www.epicurious.com/recipes/food/views/honeydew-salad-with-ginger-dressing-and-peanuts (may not work)