Here's a Salad That Will Make Your Mouth Water

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


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