Bardi Recipe

Place the very thinly sliced shallot in a small heatproof bowl or jar.

In a small saucepan combine 3 tbs champagne vinegar, 3 tbs water, 1 tsp sugar, and 1 tsp salt. Warm over medium heat just until the sugar and salt dissolve (about 1–2 minutes); do not boil.

Pour the warm pickling liquid over the shallots, let sit at room temperature for 15–20 minutes, then refrigerate for at least 30 minutes. Pickled shallots can be made several hours ahead and kept chilled.

In a small bowl or jar combine 2 tbs champagne vinegar, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, and 1 tsp honey. Whisk to combine.

Slowly stream in 6 tbs extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing emulsifies.

Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed. Set aside at room temperature.

Prepare the fruit and vegetables: cut watermelon and cantaloupe into 1-inch cubes and place in a large mixing bowl; halve lengthwise, seed and slice the cucumber into 1/4-inch pieces; gently rinse and spin-dry 5 cups of wild arugula.

Add the cucumber and arugula to the bowl with the melon. Add about two-thirds of the chopped herbs and two-thirds of the pistachios; reserve the rest for garnish.

Crumble 3 oz feta and add most of it to the salad, reserving a small amount for finishing.

Drain the pickled shallots from their liquid and scatter half of them into the salad (reserve the rest for garnish or service).

Drizzle approximately 3–4 tablespoons of the champagne vinaigrette over the salad, then toss gently with two large spoons until ingredients are evenly coated. Add more dressing, 1 tablespoon at a time, if needed — the goal is a light coating that complements the fruit, not drenches it.

Taste and adjust: if the salad needs more brightness add a squeeze of lemon; if it needs more salt add a pinch. Finish by scattering the remaining herbs, pistachios and reserved crumbled feta on top.

Sprinkle flaky sea salt and freshly cracked black pepper to taste just before serving.