Directions
Toss 1/2 sliced cantaloupe with 1/4 cup each chopped
toasted hazelnuts and parsley, 2 tablespoons olive
oil, 1 tablespoon rice vinegar and a pinch of sea
salt. Drizzle with more olive oil; top with shaved
parmesan.
Originally Submitted
9/13/2014
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You can add this Melon Salad with Hazelnuts recipe to your own private DesktopCookbook.