Curried Watermelon Salad

• 1/2 small watermelon, seedless preferred
• 1/3 cup cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon curry powder
• 3 tablespoons olive oil
• 1 small onion, julienne sliced

1. Remove rind and dice the half-watermelon. .
2. Place 2 cups cubed watermeilon into a food mill. Process and discard seeds and pulp. Place the rest of the cubed melon in a large bowl and set aside.
3. Place all juices extracted by the food mill into a small saucepot and heat over high. Boil until 1/3 cup remains.
4. Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
5. Transfer to a cool bowl and allow to cool for 30 minutes. (Note - this can be made 12 hours ahead and refrigerated until ready to use)
6. Toss the reserved watermelon with the cooled reduction. Serve immediately or refirgerate.

watermelon, cider vinegar, kosher salt, freshly ground black pepper, curry powder, olive oil, onion

Taken from food52.com/recipes/323-curried-watermelon-salad (may not work)