The spices give this dish an elusive flavor.
This dish was part of a breakfast during a three day, breakfast and lunch catering event.
Recipe is by Chef Omri Aflalo. The dish starts with a spiced simple syrup, with cinnamon, bay leaf and star anise.
Then, dice some of the melons, toss with the syrup and compress them in a vacuum sealer for one hour.
This changes the texture of the fruit slightly, transforms the color until they’re almost translucent, and infuses the melon with the spice flavors.
The melons are topped with candied slivered almonds flavored with nutmeg for an additional spice punch.
Spiced Melon Salad
For the spiced syrup:
1 C sugar
1 C water
1 stick cinnamon, broken into pieces
1 bay leaf
1 star anise
For the candied almonds:
3 egg whites (the smallest amount that my KitchenAid mixer will process)
1 T sugar
1/4 tsp ground nutmeg
1 C slivered almonds
Combine all syrup ingredients and simmer for 10 minutes. Cool & store with the spices in it.
Whip the egg white, sugar, and nutmeg until it forms soft peaks. Toss the almonds with just enough to coat (there will be quite a bit of leftover egg white mixture). Spread the almonds out on a baking sheet and bake at 325 degrees until golden brown, about 15 minutes.
Dice the melon and toss with the syrup. If desired, compress some of the melon for 1 hour.
Toss all the melon together and top with candied almonds.