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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Hand-harvested French sea salt — finishing salt for chocolates and meats
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Hand-harvested French sea salt — finishing salt for chocolates and meats
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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combine melon and tomatoes in large bowl. sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. add 4 tablespoons oil, vinegar, and herbs to melon mixture. season to taste with pepper and more salt, if desired. toss arugula in medium bowl with remaining 1 tablespoon oil. divide arugula among plates. top with melon salad; sprinkle with feta cheese and toasted almonds and serve.