Watermelon Salad With Goat Cheese

Watermelon Salad With Goat Cheese. On a long rectangular plate (or bowl) spread the watermelon in an even layer. Put all ingredients except cheese in a large bowl, tossing gently to combine.

Watermelon and Goat Cheese Salad with Citrus Vinaigrette from www.cookingmamas.com

Cut the watermelon into cubes and arrange them on the arugula bed. Finely shred any big leaves of mint, leaving small ones whole. In a small bowl, mix together the vinaigrette ingredients until smooth.

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Finely chop the mint and basil and scatter over the salad. 1 head butter lettuce, leaves separated.

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2) toss together the watermelon, arugula and goat cheese in a large bowl. Arrange the melon on a serving platter and sprinkle with the onion, goat cheese, and mint.

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Assemble salads on 4 plates, and top each salad with crumbled cheese. Drizzle over a little balsamic glaze on each salad and finish with a sprinkle of salt and pepper and a drizzle of olive oil.

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Add the cubed watermelon to a large salad bowl. 1) combine the vinegar and brown sugar in a small pan over medium heat.

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I prefer to buy a chunk of feta and dice it, but for even quicker prep, feel free to use a tub of crumbled feta. 1) combine the vinegar and brown sugar in a small pan over medium heat.

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Stirring constantly until sugar is completely dissolved. To make this mediterranean style watermelon goat cheese salad, you will need the following ingredients:

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Reduce the heat to low and simmer until the glaze is reduced by half, about 20 minutes. Salt and ground black pepper;

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Arrange the melon on a serving platter and sprinkle with the onion, goat cheese, and mint. 1 cup shredded baby spinach leaves;

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Divide the goats cheese and scatter on top of the watermelon. Taste to make sure the lime and salt levels are to your liking.

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Assemble salads on 4 plates, and top each salad with crumbled cheese. Stirring constantly until sugar is completely dissolved.

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We use vermont creamery’s “apricot & thyme” crumbled goat cheese in this salad, but plain crumbled goat cheese will also work. Add a fair amount of freshly ground pepper.

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1/4 cup very thinly sliced red onion, (1/4 small) 1/2 cup chopped hazelnuts, (2 ounces), toasted (see tips) I used a simple balsamic vinegar as dressing, but it would be equally as good with my raspberry vinaigrette as well.

1 Head Butter Lettuce, Leaves Separated.

4 ounces fresh goat cheese. Assemble salads on 4 plates, and top each salad with crumbled cheese. Taste to make sure the lime and salt levels are to your liking.

1/4 Cup Very Thinly Sliced Red Onion, (1/4 Small) 1/2 Cup Chopped Hazelnuts, (2 Ounces), Toasted (See Tips)

Add a fair amount of freshly ground pepper. For each serving cut 2 rectangular pieces of watermelon (about 3″x2″) and set out on a paper towel for approximately 30 minutes. Reduce the heat to low and simmer until the glaze is reduced by half, about 20 minutes.

Stirring Constantly Until Sugar Is Completely Dissolved.

1 cup shredded baby spinach leaves; Ingredients for watermelon salad with feta cheese: Just about 1 tbsp of each ingredient.

Add The Cubed Watermelon To A Large Salad Bowl.

Watermelon (seedless) spring mix lettuce or arugula balsamic vinegar olive oil goat cheese, crumbled. Feel free to use goat’s cheese in place of the feta cheese. I used a simple balsamic vinegar as dressing, but it would be equally as good with my raspberry vinaigrette as well.

Prep Time1 Hr 10 Minscook Time15 Mins Course:

We use vermont creamery’s “apricot & thyme” crumbled goat cheese in this salad, but plain crumbled goat cheese will also work. Put all ingredients except cheese in a large bowl, tossing gently to combine. Watermelon, cucumber, feta cheese, fresh herbs, red onion, olive oil, red wine vinegar, honey and salt.

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