Ingredients

• 1/4 cup raw pistachios
• 1/2 jalapeño or Fresno chile, thinly sliced
• 2 Tbsp. white wine vinegar
• 1 tsp. honey
• 3 Tbsp. extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
• 1/4 medium ripe honeydew melon or cantaloupe, rind removed
• 5 oz. ricotta salata (salted dry ricotta) or feta
• 1/2 cup basil leaves

Instructions

1. Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
2. Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
3. Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.