Page 94 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 Use a melon baller to extract little balls from both the cantaloupe and the
watermelon. Do this step over a large mixing bowl, so both the melon balls and all
their natural juices are captured in the bowl.

2 Whisk together the Tangy Mustard Dressing ingredients in a medium sized bowl until
thoroughly combined and smooth. Drizzle this dressing over the melon balls and toss
together gently until evenly coated. Refrigerate for 15 to 30 minutes before serving.