What You Need
- 2 pounds small, firm, fuzzy melons
- 2 medium shallots
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 2-4 tablespoons lime juice (to taste)
- Pepper to taste
- 3 tablespoons minced dill
What to Do
Peel fuzzy melons and coarsely shred. Do not drain or dry.
Heat butter and oil in a large, heavy skillet. Add fuzzy melon, shallot and salt, and toss over medium heaet until melon is tender but not browned (up to 10 minutes). (Make sure not to overcook and dry out the melon.)
Add lime juice and season. Toss with dill and serve hot.
