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

Ingredients:

2 TBS unsweetened finely shredded coconut
2 TBS white sesame seeds
1/4 cup peanut oil
2 TBS finely chopped fresh ginger
1/4 cup fresh lime juice
1 1/2 TBS fish sauce
1 1/1 TBS sugar
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
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 peanut oil and ginger; cook, stirring often until very fragrant, 2-3 minutes. Transfer to large, heatproof bowl and whisk in lime juice, fish sauce, and sugar. Mix thoroughly and set aside.

To serve: Combine dressing, melon, peanuts, herbs, and coconut. Toss well, season to taste, and serve immediately.