RECIPE: Melon, Berry and Feta Salad

ANOTHER GREAT SALAD
Melon, Berry and Feta Salad

To me it is amazing how simple ingredients, once plated
have an elegance you wouldn't see any other way.  I added
the decorative limes and used spearmint leaves instead of chives,
so pretty.  Comments at the party:  it tastes great without the
dressing, tastes supercede the looks.  You realize I am
paraphrasing.  Personally I could have eaten the whole thing by myself.
I think you could use any berry, my fear of the blackberries bleeding
on the cantalope and green melon were unfounded, they held their
own, even in the 98 F heat!!!!!   Hey everyone who tried it thanks, and doubly thanks
for the "feed"back......oh I couldn't help myself.  Oh by the way, be sure
to chill the fruit, it really adds a lot, I tossed right before serving, actually
"layered" before serving.

TOTAL 20 minutes, 6 servings

from 2012 Jenn Louis at the Lincoln Restaurant/Sunshine Tavern in Portland Oregan  2012 Best New Chef of F&W Magazine July issue
INGREDIENTS
2 Tbsp EVOO
2 Tbsp fresh lemon juice
1 small shallot, thinly sliced
1/2 tsp minced preserved lemon peel or lemon zest
1/4 tsp crushed red pepper
Salt and freshly ground pepper
1/2 green melon (about 1 1/4 lbs)-halved cut into wedges, peeled and thinly sliced
1/4 orange or yellow melon (about 1 1/4 lbs) halved cut into wedges, peeled and thinly sliced
1 cup blackberries
2 ounces feta cheese, cut into thin slices
2 Tbsp chopped chives or mint leaves
DIRECTIONS
1.  Combine EVOO, lemon juice, shallot, zest, crushed red peppper, salt and freshly ground pepper
2.  Arrange the melon slices and blackberries on a  platter.  Drizzle the dressing over the fruit. Garnish the salad with the feta and chives or mint and serve.