	Thai Herb Salad with Hearts of Gold Cantaloupe and Sauteed Shrimp
Description:	This garden fresh salad is perfect for anytime you have good cantaloupe but especially during September in Northern Nevada when the Hearts of Gold Cantaloupe are in full season. For more information on locally grown produce visit www.nevadagrown.com.
Ingredients:	Salad: 1 head Red leaf lettuce, or 3 cups of mixed greens 1 Cucumber, peeled and diced 1/2 bunch Mint leaves, sliced 1/2 bunch Basil, sliced 1/2 each Hearts of Gold Cantaloupe, peeled and diced, or julienned 1 lb Shrimp, 20/25 size, cooked Vinaigrette: 3 Garlic cloves, minced 1/2 tsp Chili sauce – preferably a spicy kind 1/4 cup Sugar 1/4 cup Fresh lime juice 1/4 cup Fish sauce 1/3 cup Water Dash of sesame oil
Directions:	Vinaigrette: Put all of the above vinaigrette ingredients in a medium size bowl and whisk to combine. Salad: Clean and dry the lettuce and tear into bite size pieces. Put all of the ingredients in a large bowl. Toss with ½ of the vinaigrette to start with and taste. If more is needed add more dressing to taste. Enjoy!
	Make & Take on 9/8/2010 6:30 PM Tahoe Farmer's Market with Douglas Dale on 9/9/2010 9:00 AM Lake Tahoe Autumn Food & Wine Festival @ Northstar on 9/11/2010 12:00 PM Lake Tahoe Autumn Food & Wine Festival @ Northstar on 9/12/2010 12:00 PM