Watermelon With Yogurt, Poppy Seeds, And Fried Rosemary

• 2 tablespoons olive oil
• 1 (6-inch) rosemary sprig
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon honey
• Kosher salt
• 1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces
• 3 tablespoons fresh grapefruit juice
• Flaky sea salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon poppy seeds

1. Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
2. Mix yogurt and honey in a small bowl; season with kosher salt.
3. Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
4. Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.

olive oil, rosemary sprig, milk, honey, kosher salt, seedless watermelon, fresh grapefruit juice, salt, red pepper, poppy seeds

Taken from www.epicurious.com/recipes/food/views/watermelon-with-yogurt-poppy-seeds-and-fried-rosemary (may not work)