ingredients
serves 8
1 Ogen melon
1 honeydew melon
1 charentais melon
4 balls of preserved stem ginger in syrup, drained, plus 1 tsp syrup from the jar
1 tbsp port
4 tbsp extra-virgin olive oil
2 tsp lemon juice
salt and pepper
method
1. Halve each melon and scoop out the seeds. Cut each melon half into 4 wedges and remove the skin. Put the wedges on a tray, cover and chill until needed. (Melon is best served slightly chilled, not very cold.) Cut the stem ginger into matchstick strips.
2. For the dressing, put 1 tsp ginger syrup into a bowl with the port, olive oil and lemon juice. Season with salt and pepper and whisk well.
3. Arrange the melon wedges on a large platter, or individual plates. Scatter the ginger over and drizzle with the vinaigrette to serve.
