Last week, I treated myself to a set of new bowls. Not because I needed them, but because I couldn’t resist their beauty. I have a weakness for black tableware, as you’ve probably already noticed. Those of you familiar with my last post will recognize them. They are so versatile – and that’s what I appreciate the most. I’m sure you’ll see a lot more of my new favorites.
Thinly slice white honeydew, galia and cantaloupe melon. I used a mandoline. Fold the slices lightly and drizzle with a dressing consisting of olive oil, elderflower apple cider vinegar, white aceto balsamico, fleur de sel and black pepper. Decorate with fresh thyme leaves and geranium blossom. My version is vegan, but feel free to complement the salad with cheese for a vegetarian or ham for a meaty version.