Chile Nut Honey With Cheese Recipes
CUCUMBER AND MELON SALAD WITH CHILE AND HONEY
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
- Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
- Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
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- Preheat the oven to 325°. Line a rimmed baking sheet with parchment or wax paper. Lightly oil the parchment. In a bowl, combine the sugar with the salt.
- In a large skillet, melt the honey with the cayenne. Add the nuts and stir to coat. Spread the nuts in a single layer on the baking sheet and bake for 10 minutes. Let the nuts cool slightly, then add them to the sugar-salt mixture and toss to coat. Discard the parchment and spread the nuts out on the baking sheet to cool completely, then transfer to a bowl and serve.
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