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Melon salad with hazelnutstopcook.tomathouse.comPreparation:Toss half a sliced cantaloupe with 1/4 cup chopped toasted hazelnuts and 1/4 cup parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar, and a pinch of sea salt. Drizzle with additional olive oil; top with shaved Parmesan.Ingredients: |