2 Galia melons 2 medium tomatoes 8 anchovy fillets 1/2 Spanish onion, peeled and finely chopped For the dressing: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 1 Tbs. orange juice squeeze lemon juice 4 Tbs. sunflower oil salt and freshly ground black pepper chive batons for decoration
Instructions
1) Halve melons and remove seeds. Scoop into balls with a melon baller and place in a bowl.
2) Plunge tomatoes into boiling water, then immediately transfer into cold. Remove skins. Quarter the tomatoes and remove seeds, then dice the flesh. Add to melon balls.
3) Chop anchovy fillets and add to melon with onion.
4) Make the dressing by shaking together Dijon mustard, white wine vinegar, orange juice, lemon juice, sunflower oil, salt and freshly ground black pepper. Pour over melon mix and toss. Cover and chill 20 minutes.
5) Pile into individual glass bowls and serve decorated with chive batons.
