Instructions

Toast the walnuts in a 350°F oven until fragrant and deepened in color. Put the walnuts in a large heatproof bowl but keep a parchment lined sheet pan nearby. 

Add the sugar to a small saucepan set over high heat. Melt the sugar until deeply caramelized, it will start smoking lightly. Swirl the pan or stir to caramelize evenly. 

Working quickly pour the caramel over the walnuts then stir to evenly coat. Once coated immediately dump the walnuts to the sheet pan and separate with a fork. The caramel hardens very quickly. Add a hefty pinch of flake salt then let cool.

Once cool, transfer the walnuts to a cutting board then roughly chop.

Remove the seeds and peel from the melon then shave into long ribbons with a vegetable peeler. You can also cut into cubes if you prefer. 

Transfer the melon to a platter then add the sliced red onion. Squeeze the lime all over the top, drizzle with olive oil then add the walnuts. Finish with flake salt. 

For a more substantial salad add arugula, sliced endive or treviso.