Melon and goat's curd with red wine and lavender dressing from How to Eat a Peach: Menus, Stories and Places (page 116) by Diana Henry

  • Ogen melons
  • lavender
  • Show all ingredients...

  • EYB Comments

    Can substitute basil or mint for lavender, honey for lavender honey, Charentais melons or melons of your choice for Ogen melons, and soft goat cheese or Parma ham for goat curd.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil or mint for lavender, honey for lavender honey, Charentais melons or melons of your choice for Ogen melons, and soft goat cheese or Parma ham for goat curd.

  • SheilaS on September 11, 2018

    This is nice enough. Easy to put together and pretty on the plate but not as interesting as I thought it might be. Slices of melon drizzled with lavender-infused red wine and goat cheese. In the photo in the book, the red wine dressing looks rich and syrupy - as if it was a reduction - but there is no instruction to reduce it. Mine looked more like I spilled red wine on my melon.

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