As the temperatures rise in the 3 digits, I find I am on some kind of watermelon rush.
Or maybe its just that the globes are ginormous and by the time we get to the other half, no one wants to eat the chopped up fruit every single day and I have to think up ways to dress it up so everyone will gobble it up - no questions asked!
When such an event occurs as it invariably does, I can't think of a finer salad to serve. By nature, I am partial to fruits in a salad. Now, pile some nuts on and I am in heaven and will eat a salad every single meal with ne'er a peep (except when lamb or a juicy steak shows up...sorry...can't convert us carnivores)
It is also marvelous with a stacked up sandwich like the one I posted that other day - A Turkey, avocado, goat cheese & radish sandwich on a wholegrain loaf bread.
So back to the salad -
The main ingredients for are - fresh seedless watermelon, fresh goat cheese, walnuts, organic spring salad greens, balsamic vinegar & olive oil.
Prepare the ingredients -
Dressing - In a mini blender (if using), pour the olive oil. Add the balsamic vinegar. Blend until completely emulsified and the oil is no longer separate. You can also accomplish this in a bowl with a whisk.
Watermelon - Discard the skin and cut the fruit into 1/2" cubes. Reserve in a bowl.
Spring salad greens - If the salad is not the triple washed (pre-washed) variety then rise under cold water and dry completely using a salad spinner or kitchen paper towels.
Place in a large salad bowl.
To the salad greens, add the watermelon & walnuts.
Cook's Note - Do not add the goat cheese at this point because if it is very fresh, it will smear all over the salad.
Use salad tongs or clean hands and toss the salad. Now crumble the fresh goat cheese on the top.
Pour the dressing into the salad, at the table as soon as you are ready to eat. If you pour it in advance, it will cause the salad greens to wilt.
Super
refreshing!
The watermelon, goat cheese and walnuts together are a wonderful combination. The balsamic vinaigrette draws the flavors together, enveloping them without overpowering any of the elements.
So delicious was this that not only was it polished off by us adults but by the kids as well! Go on - give it a whirl!
Recipe for
Oh! The taste of Summer - Watermelon, Walnut & Goat Cheese Salad
Preparation time - 15 minutes
Serves 4-6
Shopping
list
4 cups organic spring salad mix
1 small watermelon (to yield 3 cups cut)
3/4 cup walnuts
4 oz fresh goat cheese
3 tbs olive oil
2 tbs balsamic vinegar
Dressing - In a mini blender (if using), pour the olive oil. Add the balsamic vinegar. Blend until completely emulsified and the oil is no longer separate. You can also accomplish this in a bowl with a whisk.
Watermelon - Discard the skin and cut the fruit into 1/2" cubes. Reserve in a bowl.
Spring salad greens - If the salad is not the triple washed (pre-washed) variety then rise under cold water and dry completely using a salad spinner or kitchen paper towels.
Method-
Place in a large salad bowl.
To the salad
greens, add the watermelon & walnuts.
Cook's Note - Do not add the goat cheese at this point because if it is very fresh, it will smear all over the salad.
Use salad tongs or clean hands
and toss the salad. Now crumble the fresh goat cheese on the top.
Pour the dressing into the salad, at the table as soon as you are ready to eat. If you pour it in advance, it will cause the salad greens to wilt.
Serve immediately
Enjoy!
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