4 distinctive hors d’oeuvre, Honeydew Melon and Pear Salad is a blend of fruit flavours sharpened with a delicious salad dressing. large honeydew melon, cut lengthways into
6 pieces, seeded, flesh chopped into
1-inch cubes and skin reserved medium-sized ripe pears, peeled, cored and chopped into
2 fl. oz. olive oil
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon French mustard
2 teaspoon dried tarragon
1 teaspoon chopped fresh mint
5 fl. oz. double cream
First make the dressing. Place all the dressing ingredients, except the cream, in a screw-top jar. Cover and shake until they are well mixed. Set aside.
Arrange the melon and pear cubes in a large, deep bowl and pour the dressing over them. Leave the fruit to marinate at room temperature for 1 hour, basting occasionally.
Place the melon skin sections on six individual serving dishes.
With a slotted spoon, remove the fruit from the bowl and arrange it on the melon skins. Stir the cream into the dressing and spoon some over each portion. Pour the remaining dressing into a sauceboat to serve separately. Place the melon skins in the refrigerator to chill for 30 minutes before serving.