Updated: Jan 21, 2019
Quick, easy and quintessential summer fare! May - October our melons are ripe & ready at the Farmer's Market, honestly any of them would be great in this recipe.
For the Local Honey, Mint and Lime Dressing:
2 tbl. lime juice (about 2 limes)
2 tsp. white wine
1.5 tsp. white wine vinegar
2 tsp. Santa Barbara honey
¼ tsp. pink peppercorns, crushed with the side of a knife
Pinch of salt
½ shallot, minced
1 tbl. mint, minced
¼ cup olive oil
For the Salad:
6 oz. log chevre (goat cheese) very cold
¼ cup shelled pistachio nuts
1.5 quarts cubed, seedless watermelon
¼ red onion, thin sliced
¼ cup shelled pistachios, garnish
8 mint leaves or sprigs, garnish
Whisk together the dressing ingredients to emulsify. Chop the pistachio nuts. Roll the goat cheese in the nuts pressing firmly & refrigerate till ready to cut. Spread your watermelon onto a salad platter. Top with the thin sliced red onions.
To slice the goat cheese it’s important that it’s nice & cold, use a thin knife, fishing line or dental floss and cut medallions. Arrange those on the watermelon then drizzle all with the dressing. Garnish with additional pistachios & mint.
We hope you enjoy~
Lynette La Mere, Pure Joy Catering, Executive Chef
Serving our Watermelon Salad Station Style
Serving our Watermelon Salad Plated Up