Cucumber And Melon Salad With Chile And Honey

• 1/4 cup raw pistachios
• 1/2 jalapeno or Fresno chile, thinly sliced
• 2 Tbsp. white wine vinegar
• 1 tsp. honey
• 3 Tbsp. extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
• 1/4 medium ripe honeydew melon or cantaloupe, rind removed
• 5 oz. ricotta salata (salted dry ricotta) or feta
• 1/2 cup basil leaves

1. Preheat oven to 350u0b0F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
2. Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
3. Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.

pistachios, chile, white wine vinegar, honey, extravirgin olive oil, kosher salt, hothouse cucumber, honeydew, ricotta salata, basil

Taken from www.epicurious.com/recipes/food/views/cucumber-and-melon-salad-with-chile-and-honey (may not work)