Burmese Melon Salad with Sesame-Ginger Vinaigrette*
Recipe created by Susan Feniger, featured in O Magazine


2 TBS unsweetened finely shredded coconut
2 TBS white sesame seeds
2 TBS finely chopped fresh ginger

1/4 cup peanut or olive oil
1/4 cup fresh lime juice
1 1/2 TBS fish sauce
Kosher salt to taste

3 cups melon (any combination of melons; we used watermelon), peeled, seeded and cut into 1/2 inch cubes
1/3 cup chopped peanuts, toasted (optional)
1/4 cup mixture of chopped basil, cilantro and mint (optional)

*Note: we made a few changes to this recipe. The original recipe can be found on the Oprah web site.

Heat large skillet over medium heat; add coconut and toast, stirring often, until golden brown. Remove from pan and set aside.

Heat the skillet over medium heat and add sesame seeds; toast, stirring constantly, until golden. Add to the coconut.

Add a small amount of the oil and ginger to pan; cook, stirring often until very fragrant, 2-3 minutes. Add to the toasted coconut and sesame seeds.

Prepare the dressing by whisking together the oil, lime juice, and fish sauce. Mix thoroughly and set aside.

To serve: Combine all of the ingredients, toss well, season to taste, and serve immediately.