Eskariol Melon Salad

Ingredients

• 400 g beef tomato (2 beef tomatoes)
• 1 Spring onion
• 4 sprigs Mint
• 2 tbsp Apple cider vinegar
• 0.5 tsp liquid honey
• Salt
• Pepper
• 1 tsp sunflower oil
• 300 g small melon (e.g., Charentais, 0.5 small melons)
• 150 g Eskariol (0.5 small head)
• 200 g peeled boiled deep‑sea shrimp
• 1 Garlic clove
• 1 tsp Olive oil

Instructions

1. 1.

   Wash the tomatoes and cut off the stem ends in a wedge shape. Dice the tomatoes finely and place them in a bowl.

2. 2.

   Trim, wash, and slice the spring onion into very thin rings.

3. 3.

   Rinse the mint, shake dry, pluck the leaves, and cut into fine strips. Add to the tomatoes with the spring onions.

4. 4.

   In a bowl whisk together vinegar, honey, salt, and pepper. Beat in the sunflower oil with a whisk, then mix the sauce under the prepared vegetables and set aside to chill.

5. 5.

   Use a spoon to remove seeds from the melon and use a melon baller to scoop out flesh (or cut the melon into wedges, peel, and dice).

6. 6.

   Clean, wash, dry, and cut the Eskariol into bite‑sized pieces.

7. 7.

   Rinse the shrimp and pat them dry with paper towels.

8. 8.

   Peel the garlic and slice it thinly.

9. 9.

   Heat olive oil in a pan. Sauté the garlic and shrimp for about 2 minutes until browned, seasoning with pepper.

10. 10.

    Arrange melon, Eskariol, and shrimp on a plate. Drizzle the mint‑tomato salsa over the top and serve immediately.