Batavia salad with melon and cucumber

Ingredients for 4 servings:

• 1 Batavia lettuce
• 1 small melon(s) (Charentais)
• ½ cucumber(s)
• ½ vegetable onion(s)
• 1 lime(s), untreated
• 1 sprig(s) peppermint
• 1 tbsp oil (walnut oil)
• 1 tbsp vinegar (red wine vinegar)
• 100 g crème fraîche
• 125 g cheese (Roquefort)
• 2 tbsp lemon juice
• 3 tbsp whipped cream
• Salt
• White pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim, tear, and carefully wash the Batavia lettuce. Drain the leaves well. Cut into bite-sized pieces and arrange on a large round plate. Drizzle with vinegar and oil. Wash the lime in hot water, dry, zest, peel the fruit, and finely dice the flesh. Wash, peel, and thinly slice the cucumber. Deseed the melon and cut into eighths. Peel and then cut lengthwise into thin wedges. Peel the onion and cut across the stem into wafer-thin slices (this is best done with a Japanese chef’s knife). Wash the peppermint, shake dry, and pluck the leaves from the stem. Arrange the lime, cucumber, and onion slices on top of the salad, then arrange the melon wedges in a fan shape. For the salad dressing, puree the crème fraîche, heavy cream, lemon juice, and Roquefort with an immersion blender, season with salt and freshly ground pepper. Pour the salad dressing over the salad. Serve sprinkled with peppermint leaves and lime zest.