Grilled Watermelon Salad

• 1 large fresh basil sprig
• 1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing
• 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups)
• 36 slices
• , cut into eighths
• 1/2 cup (4 ounces) queso fresco, crumbled
• 1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
• , also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

1. Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
2. Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
3. Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
4. Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

fresh basil, extravirgin olive oil, watermelon, lime juice, honey, kosher salt, sprouts, queso fresco, pumpkin seeds, better

Taken from www.epicurious.com/recipes/food/views/grilled-watermelon-salad-366418 (may not work)