Canary Melon with Honeyed Crème Fraîche & Toasted Nuts

Sweet, juicy Canary melon meets honeyed crème fraîche, crunchy toasted nuts and fresh mint for a simple, elegant finish to an early-fall meal.

Ingredients:
1 ripe Canary melon
½ cup Bella Luna housemade crème fraîche
2 tablespoons honey, divided, plus more for serving
¼ teaspoon vanilla extract
¼ cup pistachios or hazelnuts, roughly chopped and toasted
1 tablespoon fresh mint leaves, thinly sliced
1 teaspoon fresh lemon juice
Pinch of flaky sea salt

Directions:
1. Cut the melon in half lengthwise and scoop out the seeds. Remove the rind and cut the flesh into wedges or bite-sized pieces. Arrange on a serving platter or divide among four shallow bowls.

2. In a small bowl, whisk together the crème fraîche, 1 tablespoon honey and vanilla extract until smooth and lightly sweetened.

3. Drizzle the melon with the lemon juice and remaining tablespoon of honey. Spoon the honeyed crème fraîche over the melon, then scatter the toasted nuts and fresh mint over the top.

4. Finish with a tiny pinch of flaky sea salt and an additional drizzle of honey, if desired. Serve immediately, while the melon is cool and the nuts are crisp.