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Berkshire Hudson Valley Reader Submitted

Condiment

Charred Melon Relish

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Serves 6
Executive Chef Douglas Luf
Spice (Closed)
Richmond, MA

1 melon (local musk or cantaloupe), halved, seeded, and peeled
1/2 cup red onion, thinly sliced
3 plum tomatoes, seeded and diced
1/3 cup honey
1/4 cup red wine vinegar
1/8 cup olive oil
1/2 cup fresh tarragon, chopped
salt and pepper to taste

Lay the melon cut side down and slice into 3/4 inch-thick half moons. Place the melon slices on an oiled griddle (or in a nonstick pan), and char on both sides. Remove and let cool. Cut into 3/4 inch cubes. Place the melon in a medium bowl and gently toss with the onion, tomatoes, honey, vinegar, olive oil, tarragon, salt and pepper. Refrigerate until ready to serve.