This dish is very similar to one I did back in June, only that one had tomato in it and this one has some amazing heirloom melons. It's really hard to resist the urge to ball melons to plate them. It just looks so much nicer than trying to make perfectly cut cubes. And scattering the different herbs provides a different experience with each bite.
I used three types of heirloom melons here; the red are midget watermelons (small yellow melons with red interior), the white are peach melons (yellow melons the size of peaches that actually look like lemons) and some sort of green French melon that looks like a flattened cantaloupe (I can't remember what it's called). I balled all of the melons with a large and very small melon-baller and tossed them with salt, Sherry vinegar and olive oil. I carefully arranged the balls and topped them with the herbs which are currently growing in my back "yard". I drizzled the plate with the sherry and oil to finish.
Product:
Organic Heirloom Melons - Culton Organics
Organic Herbs - My Garden
I used three types of heirloom melons here; the red are midget watermelons (small yellow melons with red interior), the white are peach melons (yellow melons the size of peaches that actually look like lemons) and some sort of green French melon that looks like a flattened cantaloupe (I can't remember what it's called). I balled all of the melons with a large and very small melon-baller and tossed them with salt, Sherry vinegar and olive oil. I carefully arranged the balls and topped them with the herbs which are currently growing in my back "yard". I drizzled the plate with the sherry and oil to finish.
Product:
Organic Heirloom Melons - Culton Organics
Organic Herbs - My Garden