Adapted from “The New Mediterranean Table” by Sameh Wadi. (Page Street Publishing Co.) The goat’s milk yogurt can be bought in specialty grocers and Middle Eastern markets. Serves 8.
Ingredients
2 small summer melons (cantaloupe, honeydew, crenshaw or canary, preferably different colors)
½ small seedless watermelon
2 cups baby arugula
1 medium head frisee, green tips and white bottom parts trimmed
½ cup small basil leaves
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
Sea salt
Freshly ground pepper
1 cup goat’s milk yogurt
¼ cup goat cheese at room temperature
3 tablespoons Marcona almonds tossed in olive oil, crushed
Directions
Scoop flesh from melons and cut into 1-inch cubes.
Just before serving, combine the arugula, frisee and basil in a medium bowl. Toss together with the lemon juice and olive oil. Season to taste with salt and pepper.
In a medium bowl, combine yogurt and goat cheese and whisk until there are no lumps. Spoon the yogurt/cheese mixture onto a large serving platter and spread with the back of a spoon.
Mound the arugula salad in the middle and arrange the melons around the salad in an artful way. Top with the crushed almonds, which are available at specialty grocers. Season the melons with salt to taste. Serve immediately.
