Goes with: seafood, fish, pork and chicken; or serve with prosciutto and mozzarella for a light meal.
1 small fennel bulb, diced with fronds reserved
½ a honey dew melon, peeled, seeded and diced
½ cup diced telegraph cucumber
20 seedless green grapes, quartered
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
1 clove garlic, crushed
sea salt and freshly ground pepper
Dressing: Finely chop 2 tablespoons of the fennel fronds. Put the remaining ingredients in a bowl, add the fennel and whisk together. Season.
Combine the salsa ingredients in a bowl and toss with the dressing. Makes about 2 cups