A ripe Charentais melon is a wondeful thing, and we are lucky enough to be able to eat them all summer. When it is perfectly ripe and chilled, it’s a sin to eat it in any other way than as it is, with a glass of Muscat de St Jean de Minervois. If it isn’t, this is another way of using it; it makes a nice relish to serve with grilled duck breast, roast duck, or — dare I say it — foie gras. Quick to make too.
Recipe for Melon chutney »
It may seem unnecessary to post a recipe for vinaigrette. But although I will admit to doing it myself sometimes when I’m in a hurry, putting a few ingredients in a jar and shaking it does not result in true vinaigrette in my opinion. Real vinaigrette is an emulsion with the consistency of thin cream, and a hopeful shake will not emulsify oil and liquid; it just blends them temporarily. So this is how you do it properly. It takes longer, but one benefit is that you need less of it, because it sticks to your salad leaves better!
Worth making double quantity and freezing some.
This sauce is utterly divine poured over vanilla ice cream …
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A note on weights and measures
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