MINTED MELON SALAD

FOR THE SALAD:
2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
1/4 cup chopped fresh mint leaves (plus extra sprigs for garnish)
FOR THE DRESSING:
1/2 cup chopped and seeded watermelon
1/4 cup fresh strawberries or raspberries
1 tbsp. Ohio honey (or more to taste)
2 tsp. raspberry, strawberry or other fruit-flavored vinegar

In a large bowl, combine the melon balls and chopped mint leaves. Toss gently and refrigerate until needed.

TO PREPARE THE DRESSING:
Puree the watermelon, strawberries, honey and vinegar together in a blender or food processor. Taste and adjust for sweetness by adding more honey.

TO SERVE:
Just before serving, toss with the melons and garnish with a sprig of mint.

This salad is best served chilled.

Makes 6 servings
Source: Farms and Foods of Ohio: From Garden Gate to Dinner Plate by Marilou K. Suszko