Provençal salad with Beans, Mozzarella, Bacon and Cantaloupe melon

This classic Provencal salad explodes with flavor and is a“composed salad”, meaning each component is prepared separately and then arranged on a platter for a nice presentation. It also means it is prepared ahead.For a funkier version, you can poach or grill fresh fillets of salmon or tuna, or grilling seafood adds a new flavor variation to this traditional French salad, allow to cool and cut into cubes to replace the bacon. We served with crusty fresh homemade bread.
For six servings we used:
600 gr new potatoes
200 gr green beans
500 gr smoked bacon, cubed and cooked
350 gr cherry mozzarella
100 gr baby spinach
1 cantaloupe melon-1kg-cubed
4 tablespoons chopped fresh mint leaves
balsamic reduction
For vinaigrette:
1 tablespoon Dijon mustard
1 shallot, finely chopped
sea salt and black pepper
50 ml red wine vinegar
150 ml extra virgin olive oil
Whisk together vinegar, shallot, salt, mustard and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified. Test for more seasoning.

In a large pot of salted boiling water cook potatoes until tender (around 8-10 minutes), then cook beans until just tender. They should not be too soft but should not be under cooked. Strain and run cold water over beans to stop cooking.

Arrange the spinach, potatoes, beans, bacon, melon, mozzarella and chopped mint on a serving platter. Pour the dressing evenly over and decorate with balsamic reduction( recipe here) the salad to serve.

To complete the French experience, serve the salad with a fine, lightly chilled
Rosé wine. Pin It Now!