Watermelon Salad

• Raspberry Vinaigrette
• 1/4 cup seedless raspberry jam
• 1/4 cup cranberry juice cocktail
• 2 tablespoons balsamic vinegar
• 2 tablespoons white balsamic vinegar
• 6 tablespoons vegetable oil
• Caramelized macadamia Nuts
• 1 tablespoon butter
• 2 tablespoons (packed) golden brown sugar
• 3/4 cup coarsely chopped macadamia nuts
• Salad
• 2 1/2 - 3 pounds watermelon (preferably half red and half yellow), quartered lengthwise, cut crosswise into 1/2-inch thick triangles, rind trimmed
• 1 5 to 6 ounce bag or container mixed baby greens or arugula
• 1/2 small red onion halved, thinly sliced
• 3/4 cup cheese (fontina?parm?)

1. Raspberry Vinaigrette
2. Puree first four ingredients in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper.
3. Caramelized Macadamia Nuts
4. Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir to coat (butter may separate). Transfer to plate to cool.
5. Salad
6. Arrange watermelon slices around edge of plates, alternating colours. Toss greens in large bowl with vinaigrette to coat. Divide salad among plates. Sprinkle cheese, red onion and caramelized nuts over.

vinaigrette, seedless raspberry jam, cranberry juice cocktail, balsamic vinegar, white balsamic vinegar, vegetable oil, nuts, butter, golden brown sugar, nuts, salad, watermelon, arugula, red onion, cheese

Taken from www.epicurious.com/recipes/member/views/watermelon-salad-50010034 (may not work)