Watermelon is not quite in season, but I am really enjoying pretending it is. To compensate my lack of being in season I use lots of herbs from the farm in this salad. I love watermelon as a savory item. It packs such a punch and mixed with the tangy goat cheese, the peppery arugula you are bound to impress! Use this salad for a light first course at your next summer party.

Serves Four

4 cups watermelon cubed

1 shallot finely diced

Juice of one lime

1/2 cup good olive oil

2 tablespoons champagne vinegar

1 teaspoon sea salt

1/4 cup arugula

2 tablespoons roughly chopped parsley

3 sprigs mint

1/2 cup crumbled goat cheese

Place the shallot in a medium sized mixing bowl and let marinate in the lime juice

In small bowl whisk vinegar, salt and olive oil

Add watermelon to shallot mixture and toss with vinaigrette

Add herbs and toss slightly

Transfer to individual plates when ready to serve and crumble goat cheese on top

Sprinkle with cracked black pepper if desired

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