Watermelon, Tomato & Goats Cheese Salad With Lemon Truffle Vinaigrette

• for the vinaigrette
• 1 zest of a lemon
• 4 tablespoons lemon juice
• 1 1/2 teaspoons reduced sodium soy sauce
• 1 teaspoon sugar
• 1/2 cup canola oil
• 4 teaspoons white truffle oil
• For the salad
• 4 pounds wedge of watermelon (weight with rind on)
• 1 1/2 pounds heirloom tomatoes
• 4 ounces log soft goats cheese
• 1/2 bunch (small bunch) thai basil, leaves picked

1. Make the dressing by placing all of the ingredients into a jar. Secure the lid firmly and shake vigorously for 10 seconds. Taste for seasoning.
2. For the salad. Cut the rind off of the watermelon and cut the flesh into rough chunks or cubes. I like to cut into triangles about an inch thick and 2 inches in length.
3. Core the tomatoes and cut into rough chunks or slices similar in size to that of the watermelon. Intersperse the watermelon and tomatoes on a large flat plate.
4. Crumble over the goats cheese and spoon over half of the dressing. Sprinkle with the Thai basil (or regular basil or mint would work) and serve with the remaining dressing on the side.

vinaigrette, lemon, lemon juice, soy sauce, sugar, canola oil, truffle oil, salad, heirloom tomatoes, goats cheese, thai basil

Taken from food52.com/recipes/314-watermelon-tomato-goats-cheese-salad-with-lemon-truffle-vinaigrette (may not work)