Melon Pedestal Salads with Pepper Jelly Vinaigrette

Name: Melon Pedestal Salads with Pepper Jelly Vinaigrette
Yield: 6
Ingredients: 5 tbsp hot pepper jelly; ¼ cup vegetable oil; 3 tbsp lime juice; 1 clove garlic, minced; ½ tsp salt; 1 medium seedless watermelon; 1 cup finely chopped cantaloupe; 1 cup finely chopped honeydew melon; ¾ cup arugula; ¼ cup feta cheese crumbles

Watermelon bases topped with arugula and assorted melons and fruits are tied together by a lime-spiked pepper jelly vinaigrette.

Looking for a fresh way to enjoy the bounty of summer melons? Take thick slices of watermelon and cut into circles, forming a base. Top with a mixture of arugula, cantaloupe and honeydew, ad-libbing with peaches, plums or other summer fruits. Tie it all together with a lively, lime-spiked pepper jelly vinaigrette that permeates and amplifies soft-spoken fruits.

Makes 6 servings

Ingredients

5 tbsp hot pepper jelly
¼ cup vegetable oil
3 tbsp lime juice
1 clove garlic, minced
½ tsp salt
1 medium seedless watermelon
1 cup finely chopped cantaloupe
1 cup finely chopped honeydew melon
¾ cup arugula
¼ cup feta cheese crumbles

Directions

For pepper jelly vinaigrette, whisk together pepper jelly, oil, lime juice, garlic and salt. Slice watermelon into 1-inch slices. Using a 3-inch-diameter glass, cut out 6 melon rounds; remove any seeds. Combine cantaloupe, honeydew and arugula. Top watermelon rounds with chopped melon mixture. Sprinkle with feta; drizzle with vinaigrette.