20 freshly cooked langoustines 1 ripe Charentais melon 2 ripe avocado pears lemon juice 2 anchovy fillets, rinsed and dried For the dressing: 4 Tbs. sunflower oil 1 Tbs. white wine vinegar 1 tsp. Dijon mustard 2 tsp. grated onion 1/2 tsp. freshly grated root ginger freshly ground black pepper chive batons to garnish
Instructions
1) Peel langoustines and place tails in a bowl. Cut up melon with a baller and add to bowl. Reserve juice and transfer to another bowl. Do the same with the avocado, but sprinkle with lemon juice before adding to the rest of the salad to prevent it from discoloring. Slice anchovies very finely and add to langoustines, melon and avocado.
2) Shake dressing ingredients with reserved melon juice together in a screwtop jar and pour over salad. Toss gently with your hands, then transfer to individual serving dishes. Garnish with chive batons.
