Melon-Mozzarella Salad with Toasted Almonds

Ingredients

• 3 tbsp almond sticks
• 1 ripe cantaloupe melon
• 1 ripe Galia melon
• 300 g mini mozzarella balls (2 servings)
• 1 bunch lemon balm
• 4 tbsp Lemon juice
• Fleur de sel
• sugar
• 1 vanilla pod
• 2 tbsp almond oil
• 2 tbsp sunflower oil

Instructions

1. 1.

   Toast the almond sticks in a dry pan over low heat until golden brown, set aside and cool.

2. 2.

   Halve the melons and remove seeds. Cut halves into wedges, peel, and dice flesh. Drain mozzarella balls in a sieve to let them drip. Wash lemon balm, shake dry, pluck leaves and roughly chop.

3. 3.

   For dressing whisk lemon juice with Fleur de sel and sugar until dissolved. Split vanilla pod lengthwise, scrape out seeds and add to lemon juice. Add both oils.

4. 4.

   Add melon cubes, mozzarella balls, and lemon balm to dressing and fold in. Let rest at room temperature for 30 minutes before serving. Sprinkle toasted almond sticks just before serving.