Recipe courtesy of Food Network Kitchen
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Melon Salad with Hazelnuts
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Directions

Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.

Photograph by Charles Masters

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Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

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