DIRECTIONS:

Crostini: Slice the batard into one inch thick pieces and slight coat with olive oil. Either quickly grill the slices on each side or place under your broiler until toasted. After the great is crisp, rub a clove of raw garlic over each piece. Combine the crème fraiche, lemon juice, and chives and whisk until well combined. Season with salt and pepper and spread this liberally onto your crostini.

Salad: This salad looks best with an assortment of sizes and shapes for the melons. Feel free to [lay around with this but keep the size easy to eat. Cut the melon and mix this with the finely sliced shallots and wild arugula.

Dressing: This is a simple dressing that lasts for up t a week in your refrigerator. Combine the ingredients in a blender and pulse until will mixed. Season with salt and pepper.

TO PLATE:
Arrange the melon and arugula onto your plate. Lightly drizzle with the dressing and serve with a slice of crostini.

Enjoy!

Ingredients for the salad:

3 assorted small summer melons (Watermelon, Galia, Toy Box,Honeydew)
4 cups wild arugula
4 shallots (finely sliced)
1 Meyer lemon thinly sliced
2 cups micro greens

Ingredients for the dressing:

2 lemons, juiced Box,Honeydew)
1/4 cup olive oil
2 coved garlic, finely chopped

Ingredients for the crostini:

1 sourdough or sweet battard loaf
2 cups crème fraiche
1 bunch chives, finely chopped
1 lemon, juiced
2 cloves garlic