Cucumber and Melon Salad

Ingredients

¼ cup raw pistachios

½ jalapeño, thinly sliced

2 Tbsp. white wine vinegar

1 tsp. honey

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

1 cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon

¼ medium ripe honeydew melon

5 oz. (salted dry ricotta) or feta

½ cup basil leaves

Method of Preparation

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios.

Whisk chopped pistachios, chilly, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.

Shave cucumber and honeydew lengthwise. Place in a large bowl. Shave cheese into planks. Add to bowl along with basil and reserved pistachios. Season with salt and pepper.