Grilled Watermelon and Goat Cheese Salad
Char-grilled watermelon is served over a bed of arugula with tangy goat cheese, thinly sliced red onion, and a drizzle of Heritage Harvest balsamic glaze. Delicate microgreens finish the dish for a fresh, vibrant touch.
INGREDIENTS
- 1/2 (5-pound) seedless watermelon – SGC# 192764
- 2 tsp cup Heritage Harvest balsamic vinaigrette – SGC# 124041
- Extra-virgin olive oil – SGC# 065312
- Kosher salt – SGC# 052100
- 2 cups fresh baby arugula, washed and dried – SGC# 192523
- 1 cup goat cheese, crumbled, – SGC# 055999
- ¼ Cup Finely Julianne Red Onion – SGC# 192179
- Balsamic glaze to taste – SGC# 489790
- Cracked black pepper – SGC# 051109
- Micro Greens for garnish – SGC# 192240
INSTRUCTIONS
- 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 rounds using a biscuit cutter, roughly 3 inches and 1-inch thick.
- Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side for 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 the remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
