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See also: Summer Salads II Article

• 1 fennel bulb
• Half a ripe honeydew melon
• 1 lb. mixed salad greens
• 1 small red onion, sliced
• Chervil, chopped to taste
• Parsley, chopped to taste
• 3 tablespoons lemon juice
• Zest from one lemon
• 1 tablespoon Champagne vinegar
• 2 oz. Spumante sparkling wine
• 1 tablespoon honey
• Salt and pepper to taste
• Half cup extra virgin olive oil

Remove the outer layers of the fennel bulb if it is brown or discolored.

Cut the bulb in half and then cut it crosswise into thin strips.

Slice the melon into thin strips.

Combine the fennel, melon, greens, onion and herbs.

Whisk the lemon juice, lemon zest, vinegar, Spumante, honey, salt and pepper.

Drizzle in the oil, constantly whisking, until it is completely incorporated.

Toss the salad with the dressing and serve.


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