Salad Of Marinated Watermelon And Sonoma Goat Cheese Recipes

Steps:

• Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
• In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
• Top with goat cheese and hazelnuts to serve.

Steps:

• For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste.
• For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl.
• Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.

Steps:

• In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
• Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Steps:

• Cut the watermelon into 1 by 1-inch cubes. On a long rectangular plate (or bowl) spread the watermelon in an even layer. Lightly sprinkle with salt. Cut the goat cheese into small chunks and distribute over the watermelon. Sprinkle with the green onions and refrigerate until ready to serve.

Steps:

• Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
• Pulse the corn nuts in a food processor until finely chopped.
• Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.