Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

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Ingredients

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Directions

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell. Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.

Add the watermelon and cantaloupe balls to the carved-out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.

How to Serve it Up

Appetizer and Dessert Plate
Cup 9 oz.
Stemless Wine Glass