Salad of Marinated Watermelon and Sonoma Goat Cheese

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Salad of Marinated Watermelon and Sonoma Goat Cheese

 

 

Watermelon Ingredients:

16 large melonballer scoops watermelon (yellow or red)

2 tablespoons fresh squeezed orange juice

1 tablespoon olive oil

1/2 teaspoon chopped mint

 

Preparing the watermelon: Scoop watermelon balls out,

and discard seeds. Place in small mixing bowl and toss

with orange juice, olive oil, and mint. Set aside at

room temperature. Take leftover scraps of watermelon

and discard seeds. Place in blender and add small

amount of white wine vinegar, to taste. Use this as a

garnish on plate.

 

Herb Goat Cheese Ingredients:

2 ounces California goat cheese (room temperature)

2 ounces cream cheese

1 teaspoon minced garlic

1 teaspoon chopped chives

1 teaspoon chopped thyme

4 brioche croutons, about 1/2 inch thick

2 ounces assorted mixed greens

1/2 ounce aged balsamic vinegar

Salt and white pepper

 

Preparing the salad: combine cheeses, garlic, and

herbs; mix well until all ingredients are combined.

Season with salt and pepper. Place equal amounts on

top of brioche croutons.

 

Place crouton in the middle of each of 4 salad plates

and set four watermelon balls on top of each crouton.

Garnish with small amount of mixed greens tossed with

balsamic vinegar. Drizzle some vinegar and watermelon

puree on plate as garnish.

 

 

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Difficulty: Easy

 

 

 

 

 

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