PRAWN AND MELON SALAD

My Cellar

Serves 8

2 small fennel bulbs, trimmed, fronds saved for garnish, divided

1 small leek, trimmed, white and light green part, thinly sliced

3 garlic cloves

1 tsp (5 ml) fennel seeds

1 tsp (5 ml) coriander seeds

1 tsp (5 ml) black peppercorns

1 orange, zest and juice

1 cup (250 ml) dry white wine

2½ cups (625 ml) water

salt, to taste

1½ lbs (750 g) prawns, shelled and deveined, tails intact

3 tbsp (45 ml) extra-virgin olive oil

1 tbsp (15 ml) raspberry vinegar or white wine vinegar

1½ cups (375 ml) each, cubed or balled cantaloupe and honeydew melon

1 small head frisée lettuce, tender inner leaves only

1 head butter lettuce, leaves separated (optional)

1 tbsp (15 ml) chopped fresh tarragon

1 tbsp (15 ml) chopped fresh chives

Thinly slice 1 fennel bulb and place in a large saucepan. Add leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest and juice, wine, water and a couple pinches of salt. Place over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer broth for 20 minutes.
Add prawns to broth and cook, uncovered, over low heat until pink and curled, about 4 minutes. Remove saucepan from heat and allow prawns to continue to marinate in warm broth for 15 minutes. With a slotted spoon transfer prawns to a bowl and refrigerate until chilled. Strain broth and reserve 1 cup (250 ml).
To make a dressing, place reserved broth in a small saucepan and bring to a boil over high heat. Bring broth to a rolling boil and reduce to 2 tbsp (30 ml), about 10 to 15 minutes. Transfer to a bowl and whisk in olive oil and vinegar. Season to taste with salt.
Thinly slice remaining fennel bulb and add to a large bowl along with cantaloupe and honeydew melon, frisée and cooled prawns. Drizzle dressing over top and toss gently to combine.
Line serving plates with a few leaves of butter lettuce, if using, before spooning salad over top. Garnish with reserved fennel fronds, chopped tarragon and chives and serve.