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SUMMER MELON SALAD
2 to 3 small ripe melons, such as charentais, piel de sapo, Tuscan, Butterscotch
2 tablespoons almond milk
8 slices shaved proscuitto
2 tablespoons canola oil
16 padron peppers
Salt and pepper for seasoning
½ cup melon sorbet
¼ cup almonds, toasted and rough chopped
1 cup arugula
4 tablespoons California Olive Ranch Extra Virgin Olive Oil
Peel and de-seed the melons, cut into various shapes and sizes. Arrange the melon on the bottom of a serving plate, showing off the different colors of the melons. Pour 2 tablespoons of almond milk on the bottom of the plate, just enough to cover the very bottom of the melons. Carefully drape the shaved prosciutto over the melons. In a smoking hot pan, add canola oil and quickly add pardons. Constantly move the peppers around until fully blistered. Place onto a paper towel to soak any extra oil up, season immediately with salt and pepper. Place padrons leaning up against melons, scattered across the plate. With a small ice cream scoop, scoop 3 bite size scoops of sorbet on the plate, resting against the melons and padrons. Garnish with almonds, arugula, and California Olive Ranch extra virgin olive oil.