Poached Shrimp, Melon And Frisée Salad

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Ingredients

2 small fennel bulbs, thinly sliced

1 small leek, white and tender green part only, thinly sliced

3 garlic cloves

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

Finely grated zest and juice of 1 medium orange

1 cup dry white wine

3 cups water

Kosher salt

1 1/2 pounds large shrimp, shelled and deveined

3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

Piment d’Espelette (see Note)

1 1/2 cups finely diced cantaloupe (1/2 pound)

1 1/2 cups finely diced honeydew (1/2 pound)

1 small head of frisée, tender inner leaves only, chopped

1 tablespoon chopped tarragon

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