Melon Salad With Arugula, Fennel, and Marjoram
The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.
I use heirloom Canary, Charentais, and watermelons from the farmers' market in this dish, but you could substitute more common melon varieties like cantaloupe and honeydew. Using a combination of different colored melons brings a pleasing aesthetic to the dish. You can also swap mint or torn basil leaves for the marjoram or use a few fistfuls of mizuna instead of arugula to switch up the salad throughout melon season. Look for moscato vinegar at a specialty grocery or gourmet food shop. Its sweet, fruity flavor makes it worth the hunt, though you can substitute apple cider vinegar if needed. —AS
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