Melon, Stone Fruit and Burrata Salad

Serves 6

Note: Balinese long pepper is available in specialty shops and online. If you cannot find it, substitute a few grinds of coarse black pepper.

1 red bell pepper, sliced into rings, seeds and pith removed

1/2 cup rice vinegar

1/4 ripe honeydew melon, peeled and seeded

1/4 ripe cantaloupe, peeled and seeded

1/8 ripe watermelon, peeled and seeded

1 nectarine, halved, pit removed

1 fresh apricot, halved, pit removed

1/2 pound fresh burrata cheese

1 bunch watercress

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons coarse sea salt, or to taste

1/2 teaspoon curry powder

1/2 teaspoon Balinese long pepper

1. Quick-pickle the red bell pepper by placing the rings in cold rice vinegar overnight.

2. Cut the melons and stone fruit into assorted shapes and sizes for visual and textural appeal. Drain the bell pepper.

3. Arrange melons, stone fruit and bell pepper in alternating layers on individual plates. In the center of each, place a generous spoonful of burrata. Finish salad with some sprigs of watercress.

4. Drizzle lemon juice and olive oil over each salad. Finish with a pinch of curry powder, coarse sea salt and freshly ground long pepper.

-- Chris Borges, Taste Catering