Melon & Jicama Salad with Chile

Instructions

To prepare the melon, cut a thin slice off the top and bottom of the melon. Using a sharp knife, cut from top to bottom along the curve of the fruit removing the peel in strips. Halve the peeled melon and remove the seeds with a spoon. Cut each melon half in half again, leaving you with four quarters. Place one quarter of the melon on a flat-side down and slice crosswise into 1/4-inch thick pieces.

Transfer the sliced melon to a large bowl and add the jicama, radishes, lime zest, lime juice, chile and fleur de sel. Gently toss to coat and then refrigerate for at least 20 minutes, up to an hour, to let the flavors marry.

To serve, add the cilantro and toss to combine. Arrange the finished salad in a shallow serving platter or bowl. Garnish with an extra sprinkle of fleur de sel, if desired.