Summer Honeydew Relish Salad

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Yield: 6-8 servings

1/3 cup  White wine vinegar
¼ cup   Honey
2 tsp  Mustard seeds
½ tsp  Celery seeds
½ tsp  Kosher salt
1 each (4 lb) Honeydew, cubed or formed with a melon baller (will yield 5-6 cups)
1 each  Hothouse cucumber, peeled, seeds scooped out, finely diced (approx 1 cup)
1 cup   Celery, finely diced
1 cup   Green seedless grapes, halved
¼ cup  Celery leaves
2 Tbsp   Chives, sliced
2-3 cups Tender baby greens (optional)

1. Combine the vinegar, honey, water, mustard seeds and salt in a 2 qt. saucepan. Bring to a boil and cook until mixture thickens and is reduced to ½ cup; about 5-6 minutes. Set aside.

2. In a large mixing bowl combine the melon, cucumber, celery and grapes. Pour the dressing over the melon and toss to coat. Cover and chill in the fridge about a half hour or so, but not over an hour.

3. Stir in the celery leaves and chives. Serve over butter lettuce if desired.