Stephanie & Tony’s Table: Berry Salad
1 tsp coarse salt
1 cup raspberries
1 cup blueberries
5 mint leaves, torn
drizzle of balsamic reduction
Cut the cantaloupe in half, using a spoon to remove the seeds. Remove most of the melon from the rind and cut into cubes, leaving a 1/4 inch layer of fruit on the rind.
Lightly salt the remaining fruit on the rind of the cantaloupe. Mix the cantaloupe, berries, mint and balsamic reduction in a bowl.
Serve in cantaloupe rind.