Honeydew Fennel and Caper Berry Salad

S E R V E S 4-6

FOR THE SALAD
1⁄2 ripe honeydew melon, seeds removed
1 small fennel bulb, trimmed, halved, and thinly sliced on a mandoline, fronds reserved for garnish
6 to 8 caper berries, halved lengthwise
1 serrano chile, thinly sliced into rounds

FOR THE DRESSING
1⁄4 cup (25 grams) Pickled Shallots (page 268), plus 2 tablespoons of pickling liquid
1⁄4 cup (60 ml) extra-virgin olive oil
1 tablespoon chopped fresh mint, plus
a handful of leaves for garnish
Flaky sea salt and freshly cracked pepper, for serving

Make the salad: Cut the honeydew into 1⁄2-inch-thick (12-mm-thick) half-moons and remove the peel. Place the melon on a serving platter or in a shallow serving bowl. Add the sliced fennel,caperberries,andchile.Scatterthepickledshallotsoverthesalad.
Make the dressing: Whisk the pickling liquid with the oil. Stir in the chopped mint. Pour the dressing over the salad, tossing until it’s evenly coated. Garnish with the reserved mint leaves and fennel fronds. Season with flaky sea salt and freshly cracked pepper.