This is a very easy summer salad that uses a dressing based on the Italian "Agrodolce" which is basically a mixture of caramelised sugar and vinegar or wine. It gives a tart-sweet flavor that is a nice counterpoint to the sweet fruit and tart goat cheese. The spicy greens and tannic walnuts round it out and I think it's a wonderful combination. A delicious alternative here is to substitute proscuitto wrapped grilled fresh figs or pears for the melon.
By Chef John Ash
Melon and Goat Cheese Salad with Agrodolce
Serves 4
Ingredients:
1 ripe 2 to 2 1/2 pound melon such as crane or cantaloupe
4 cups or so tender peppery greens such as arugula, red mustard, cress or a combination
1 cup fresh blueberries, gooseberries, raspberries or 4 large ripe figs
Agrodolce dressing (recipe follows)
8 ounces Redwood Hill Farm fresh Chevre
1/2 cup toasted walnut halves
Freshly ground black pepper to taste
Seed and remove the rind from the melon and cut into attractive shapes. Arrange greens on plates with the melon and berries. Drizzle a tablespoon or two of the agrodolce over all and top with the goat cheese, walnuts and a grinding or two of black pepper.

Agrodolce Dressing:
Makes approximately 1 cup

1/4 cup each sugar and water
1/4 cup balsamic vinegar
1 cup hearty red wine
1 tablespoon finely chopped garlic
1 teaspoon finely chopped whole peppercorns
1 teaspoon finely chopped garlic
1 teaspoon mixed whole peppercorns
1 teaspoon finely chopped fresh Rosemary leaves
1/2 teaspoon salt
1-2 teaspoons fresh lime juice
1/4 cup or so olive oil

Place sugar and water in a small saucepan and stir over low heat until sugar dissolves. Raise heat and bring to a boil, without stirring, until mixture is golden. Remove from heat and carefully add vinegar and wine (mixture will sputter). Place back on moderate heat and stir in garlic, peppercorns, rosemary and salt. Bring to a boil and stir until all the caramel has melted and the mixture is slightly thickened, 3 to 5 minutes. Remove from heat, cool, cover and let sit for at least 2 hours for flavors to develop. Strain if desired and whisk in olive oil and lime juice to taste. Store covered in refrigerator up to 5 days.

Wine Recommendation:
The fruit and sweetness in the recipe calls for a fresh, clean non-oaked white wine with a bit of residual sugar. Chenin Blanc in a Vouvray style, Riesling with their nice fruit and acidity to connect with the goat cheese would both be nice choices.

John Ash
Passionate about cooking and fine wines, and proponent of sustainable food, John Ash has published two books: American Game Cooking (Addison Wesley) in 1991 and From the Earth to the Table: John Ash's Wine Country Cuisine (Dutton) in 1996. A renowned chef, Ash opened his Northern California restaurant, John Ash & Company, in 1980. In 1990, he joined Fetzer Vineyards as culinary director, and he often travels to teach food and wine classes at cooking schools and festivals around the world. He is a frequent contributor to publications such as Bon Appetit and Fine Cooking; has appeared on Food Network's Cooking Live and Follow That Food, and has hosted a local radio show for the past 16 years.
For more information on John Ash, see his website at www.chefjohnash.com

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