Grilled Watermelon Salad
- 1/2 (5-pound) seedless watermelon
- 1/4 cup balsamic vinegar
- Extra-virgin olive oil
- Kosher salt (specialty salt is great here, if on hand)
- 2 cups fresh baby arugula, washed and dried
- 1 cup goat cheese, crumbled, preferably a French Chevre
- Fresh finely cracked black pepper
- Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon.
- Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
- Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat.
- Cook until reduced to a thick syrup consistency.
- Set aside.
- Heat a nonstick grill pan over medium-high heat.
- Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan.
- Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
- To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula.
- Add another watermelon slice and another tablespoon of cheese.
- Repeat with remaining ingredients.
- Finish each salad with a very light drizzle of olive oil and balsamic syrup.
- Dust with black pepper and serve immediately.
watermelon, balsamic vinegar, extravirgin olive oil, kosher salt, fresh baby arugula, goat cheese, black pepper
Taken from www.foodnetwork.com/recipes/claire-robinson/grilled-watermelon-salad-recipe.html (may not work)