In this watermelon and goat cheese salad, the contrasting flavors and textures of crisp, sweet melon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
Ingredients
-
3 tablespoons extra-virgin olive oil
-
3 tablespoons orange juice
-
1 tablespoon red-wine vinegar
-
¼ teaspoon salt
-
Freshly ground pepper, to taste
-
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
-
4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
-
2 ounces goat cheese, crumbled
-
1/4 cup very thinly sliced red onion, (1/4 small)
-
1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)
Description
Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.
Tips:
Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
