Melon Ribbon Salad
Cantaloupe gets the treatment it deserves. Shaved into long ribbons, layered with crispy sage, and finished with Honey Pecan salsa macha.
Ingredients:
1 canteloupe
1/4 c fresh sage leaves
1 tbsp olive oil
Honey Pecan salsa macha
sea salt
Instructions
1. In a small saucepan, heat olive oil over medium heat. Add sage leaves and cook until crispy, about 2-3 minutes. Set aside.
2. Cut melon in half and scoop out the seeds.
3. Using a mandoline or vegetable peeler, shave each half into long thin ribbons.
4. Arrange ribbons on a flat dish, loosely layered.
5. Drizzle with olive oil and crispy sage.
6. Finish with Honey Pecan salsa macha and sea salt.
