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Endive & Honeydew Melon Salad with Fresh Mint & Yogurt Dressing

This is a wonderful salad to serve in the summertime. The natural sweetness of the melon balances out the bitterness from the endive.

Ingredients

  • 1 honeydew melon melon-balled or cut into ½” cubes
  • 6 endives cut into narrow ½” strips
  • 1 cup hazelnuts gently toasted
  • ½ small white onion cut into thin 1/8” slices
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1 clove of garlic finely minced
  • 1 cup of full-fat Greek yogurt
  • 1 tsp white granulated sugar
  • ½ tsp kosher salt
  • 4 Tbsp extra-virgin olive oil
  • 2 tsp Dijon mustard
  • 10 fresh mint leaves finely sliced
  • 2 Tbsp fresh dill finely minced
  • Salt & freshly-ground black pepper to taste

Instructions

  • Prepare the melon, endives, and hazelnuts and set aside in fridge.
  • Slice the white onion and combine with the juice of 1 lemon and allow to sit for ten minutes while you prepare the yogurt dressing.
  • For the dressing, combine the remaining juice from 1 lemon with the zest of 1 lemon, the clove of minced garlic, the Greek yogurt, sugar, salt, olive oil, Dijon mustard, and fresh herbs.
  • Stir to incorporate all of the yogurt dressing ingredients.
  • Taste the dressing and season with salt & freshly-ground black pepper.
  • When ready to serve, combine the melon, endives, hazelnuts, and onions with the dressing and mix to coat ingredients.
  • Serve cold.

Notes

Try to avoid dressing the salad in advance--You can prepare and store all of the ingredients separately ahead of time and combine everything with the dressing when you are ready to serve.