Ingredients
2 T pine nuts, toasted
4 cups melons seeded and rind removed (Watermelon, Cantelope, Honeydew)
1 head Frisee
1 English Cucumber, seeded, halved and cut into 1/2 slices
8 small radishes, sliced in thin wedges
1/8 - 1/4 c LG Mint Agrumento Oil (start with 1/8 add more to taste. (reserve 1/2tsp for finishing)
2 T LG Traditional or Chocolate Dark Balsamic
salt
3 ounces block Feta, drained and cut into cubes
1/8 c pitted Kalamata olives, quartered and cut lengthwise
small mint leaves, or pinch Epices de Cru mint
Method
Marinade melons in Balsamic, toss regularly.
Trim off dark tops of Frisee. Pull apart leaves and refresh in cold water. Spin dry.
In bowl toss together the Frisee, radishes and pine nuts
Drizzle Mint Oil around the edge of the bowl. Toss ingredients. Season with salt
Arrange melons on top with feta and scatter olives.
Drizzle a little Mint Olive Oil over Melons, garnish with mint leaves or sprinkle Epices de Cru Mint over salad.