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