Mixed Melon & Salmon Salad

Description:
Lee & I like to steer away from traditional fare at Christmas & this was one of three new recipes we tried out for our Christmas menu.

It was easy to make & looked (and tasted) fantastic!
I couldn't track down the mizuna lettuce & didn't have the time, or inclination to traispe all over town looking for it, so I just used a combination of baby lettuce leaves. The recipe suggests you can replace with curly endive, baby rocket leaves or watercress, but as we were using watercress in another dish I was happy with the mixed lettuce.
We also added a couple of mango's.

Plenty of leftovers & a summer recipe I'll definitely make again.

Ingredients:
* 1/2 rockmelon (850 gms) peeled
* 1/2 honeydew melon (850 gms) peeled
* 125 gm punnet of strawberries (halved) or rapsberries (whole)
* 200 gms mizuna lettuce
* 400-500 gms smoked salmon

Dressing
* 1/2 cup olive oil
* 1/4 cup lime juice
* 2 tsps sugar
* 2 T chopped fresh mint
* salt & pepper to taste


Directions:
Rinse the lettuce and arrange on a serving platter. Dice the melons and add the berries.
Top with pieces of smoked salmon.

To make the dressing: place all ingredients in a blender or processor. Blend until pureed. Just before serving drizzle the dressing over the salad.

Arancini

Description:
Traditionally Arancini is deep fried. In Italy these small rice balls are usually fried for a snack, but I've cut back the oil and increased the size to make a healthier meal.
These are nice served on a bed of baby spinach leaves and shaved parmesan tossed with balsamic vinegar and olive oil.



Ingredients:
150g (1 cup) plain flour
3 eggs
1 x 200g pkt sage and onion stuffing mix
1/2 quantity of Chicken & Mushroom Risotto (see related recipe)
Olive oil spray

Directions:
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the stuffing mix over a plate.
Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in stuffing mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.

I tend to use an ice-cream scoop in step 2.