Happy Friday!! Have a great 3 day weekend, everyone!!
Grilled Watermelon Salad
Ingredients (Serves 4)
- 1/2 (5-pound) seedless
- 1/4 cup
- Kosher salt (specialty salt is great here, if on hand)
- 2 cups fresh baby , washed and dried
- 1 cup , crumbled, preferably a French Chevre
- Fresh finely cracked black pepper
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a smalland bring to a over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat.just enough olive oil over watermelon slices to thinly coat and place on hot . Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. with black pepper and serve immediately.