Post by Jean on Jan 9, 2010 19:40:36 GMT -5
I saw this a few days ago on FTV's 5 Ingredient Fix
Seems so different to me & the presentation was just lovely
When those 1st watermelons of summer come in I will be making this one for sure!
Ingredients
* 1/2 (5-pound) seedless watermelon *I'd use seeded but I can see why seedless would be better for a more formal thing
* 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
Directions
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.
*Note: all the revues say make sure that grill is roaring hot & grill just long enough to get the grill marks
I plan to use a panini pan but any stove top or George Foreman type will do
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.
Seems so different to me & the presentation was just lovely
When those 1st watermelons of summer come in I will be making this one for sure!
Ingredients
* 1/2 (5-pound) seedless watermelon *I'd use seeded but I can see why seedless would be better for a more formal thing
* 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
Directions
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.
*Note: all the revues say make sure that grill is roaring hot & grill just long enough to get the grill marks
I plan to use a panini pan but any stove top or George Foreman type will do
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.