Melon Salad with Hazelnuts

2017-04-11
  • Yield : 4 servings
  • Prep Time : 15m
  • Ready In : 15m
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Ingredients

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Method

Step 1

Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.

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