For the basil vinaigrette:
1/2 cups packed basil leaves
clove garlic, roughly chopped
1/2 Tablespoons red wine vinegar
1 Tablespoon roughly chopped shallots
1/4 cup extra-virgin olive oil
For the salad:
1/2 a medium honeydew melon
1 small watermelon
1/2 a medium cantaloupe
1/4 cup toasted pine nuts
Make the vinaigrette:
In the bowl of a food processor, pulse together the basil, garlic, shallots and vinegar. With the motor running, stream in the olive oil and continue blending until the vinaigrette is smooth.
Taste and season the vinaigrette with salt and pepper then set it aside.
Make the salad:
Using a melon baller, scoop out balls from the honeydew, cantaloupe and watermelon and transfer them to a large bowl.
Add the pine nuts.
Drizzle the salad with the basil vinaigrette, then toss to combine and serve.
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