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.