INGREDIENTS

    Vinaigrette
  • 1 tablespoon Dijon mustard
  • 2 tablespoons raspberry vinegar
  • 1/4 cup olive oil
  • 1 tablespoon powdered sugar
  • 1/3 cup fresh raspberries
  • 1 tablespoon fresh tarragon , coarsely chopped

    • Salad

  • 1 cantaloupe , halved and seeded
  • 1 honeydew melon , halved and seeded
  • 1/2 cup raspberries

DIRECTIONS

  1. Slice cantaloupe and honeydew melon into 16 wedges each.
  2. Peel.
  3. In small bowl combine mustard and raspberry vinegar.
  4. With wire whisk, gradually stir in oil; whisk until smooth.
  5. Continue whisking, gradually adding powdered sugar.
  6. Add 1/3 cup raspberries; with fork, crush raspberries.
  7. Stir in 1 tablespoon tarragon leaves; set aside.
  8. Arrange cantaloupe and honeydew wedges on serving platter or individual salad plates.
  9. Sprinkle with 1/2 cup raspberries.
  10. Drizzle vinaigrette over fruit; garnish with tarragon sprigs.