Veranda on Highland's Spring Melon Salad
For the Dressing
1c. Dried Lavender (Food Grade, don't take it from Granny's Closet)
1 1/2 c. White Wine
½ c. Granulated Sugar
½ c. Water
1 c. chopped fresh Mint
2 c. Vanilla Yogurt
Place the sugar and the water in a small saucepot, bring to a simmer and stir until the sugar is dissolved, add the mint and let steep for three minutes, strain. Reserve. Place the lavender and the wine in a sauce pot, bring to a simmer, and reduce by half. Strain . Combine the mint syrup, lavender reduction and the yogurt, reserve cold.
For the Pickled Watermelon Rind
1 qt. Watermelon Rind (just the white part) cut into one inch cubes)
1 qt. Water
¼ c. Salt
½ Tbsp. Whole Cloves
¼ c. Mustard Seeds
3 Cinnamon Sticks, broken into pieces
1 ½ c. Cider Vinegar
½ c, Granulated Sugar
Mix the water and salt together, place the watermelon rind in it, and allow to sit in the refrigerator overnight. Remove the rind from the saltwater, place the saltwater into a saucepot, add rest of the ingredients, bring to a boil. Pour over the rind, and process into sterilized mason jars.
For the Salad
1 ½ c Red Watermelon, diced ¾"
1 ½ c Cantaloupe, diced ¾"
1 ½ c Honey Dew Melon, diced ¾"
1 c. Dried Cherries
2 Cucumbers, peeled, seeded, and sliced into ribbons
1 c. Pickled Watermelon Rind, sliced thinly
4 c. Bibb Lettuce, washed and torn
1 ½ c. Lavender Yogurt Dressing
½ c. Fresh Mint, chopped
2 cups Granola, broken into pieces
Salt, Black Pepper