Recipe: Canteloupe, Red Onion, and Walnut Salad with Orange Vinaigrette

CANTELOUPE, RED ONION, AND WALNUT SALAD

"In Sardinia melon, watermelon and other sweet fruits often find their way into salads. Watermelon is used most commonly, but I find it's easier to get good cantaloupe year-round. This is very fresh tasting and refreshing, and because I always like a little crunch in my salads, I've added some toasted walnuts. Sometimes I add some grated Pecorino cheese to this as well. Serve this after the meal as a palate cleanser before - or instead of - dessert."

FOR THE ORANGE VINAIGRETTE:
1/4 cup fresh orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
FOR THE SALAD:
1 (3 pound) cantaloupe, cut into 1-inch cubes
1 small red onion, thinly sliced
2 cups arugula
1 cup chopped walnuts, toasted, divided use

TO MAKE THE VINAIGRETTE:
Combine the orange juice, lemon juice and raspberry vinegar in a small bowl. Slowly add the olive oil, whisking constantly until mixture is smooth. Season with salt and pepper to taste.

TO MAKE THE SALAD:
Combine the cantaloupe, onion, arugula and 1/2 cup of the walnuts in a large salad bowl. Pour the dressing over the salad and toss well. Garnish with remaining walnuts.

Makes 4-6 servings
Adapted from source: Giada's Kitchen by Giada de Laurentiis