Melon Salad with Blackberry Vinaigrette
Serves 4 as a side
3 cups baby rocket
Watermelon, cut into thin (1/2cm thick) slices
½ rockmelon, cut into thin (1/2 cm thick) slices
1 punnet blackberries
1 red escallot, very finely chopped
1 tsp Bertolli Organic Balsamic Glaze
1 tsp honey
60ml Azalea Grapeseed Oil
Sea salt and freshly cracked black pepper
Blend blackberries in a food processor. Strain through a fine sieve, reserving the puree. Discard seeds. To the puree add escallot, Bertolli Organic Balsamic Glaze and honey. Add Azalea Grapeseed Oil in a thin stream, whisking continuously until incorporated. Season to taste.
Arrange rocket on a large platter. Use a small, round cookie cutter to cut rounds from the watermelon and rockmelon slices. Arrange on top of the rocket then drizzle with blackberry vinaigrette to serve.