Peel taro root. Cut in even-size pieces and cook in boiling salted water 10-15 minutes, until just tender;do not overcook. Drain and cool enough to handle. Dice and place in a bowl. In a small bowl, whisk all dressing ingredients. Pour 1/4 cup of dressing over warm taro root. Add herbs and mix gently to avoid breaking up the taro root; cool. Separate belgian endive in leaves. Cut fennel in quarters and separate layers. Slice bell pepper in rings. Thinly slice tomato. Divide chicory in leaves. Cut melon in thin slices, discard seeds, then cut pulp away from peel. Arrange chicory on individual serving platters. Spoon taro root salad in center. Arrange other prepared veggies and melon around salad.

Whisk remaining dressing until thoroughly combined and drizzle over salad.

Serves: 4-6

Preparation time: 30 minutes

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