Spicy Melon Salad with Mint and Ricotta Salata

• 1 Crenshaw melon peeled, seeded and diced into 1-inch cubes
• 1 cantaloupe peeled, seeded and diced into 1-inch cubes
• 2 teaspoons chili flakes
• 3 tablespoons freshly chopped mint leaves
• 1/2 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup shaved ricotta salata cheese

1. In a large nonreactive mixing bowl, combine the melons, chili flakes, mint, olive oil, and season, to taste, with gray salt and pepper.
2. Serve immediately topped with the shaved ricotta salata.

crenshaw, cantaloupe, chili flakes, freshly chopped, extravirgin olive oil, salt, freshly ground black pepper, cheese

Taken from www.foodnetwork.com/recipes/michael-chiarello/spicy-melon-salad-with-mint-and-ricotta-salata-recipe.html (may not work)