Comments from Glen: Just something I came up with in a pinch while I was cooking in Keystone Colorado many years ago. The flavor in this recipe is quite unique. JellyBean is my beautiful new daughter and I am submitting this recipe in her honor.
1 cup Canteloupe, cut into 1/2" pieces |
1 cup Honeydew Melon, cut into 1/2" pieces |
1 tablespoon Red Onion, diced |
1 tablespoon Red Bell Pepper, diced |
1 clove garlic, minced or pressed |
1 tablespoon Fresh Mint, minced (or 1 Tsp dried) |
1 tablespoon Extra Virgin Olive Oil |
1 teaspoon Champagne or White Wine Vinegar |
1/2 tablespoon White Wine or Champagne |
1/8 teaspoon White Pepper or 1/4 tsp Crushed Red Pepper (to taste) |