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Categories:
watermelon fresh squeezed orange juice olive oil mint goat cheese cream cheese garlic chives thyme croutons mixed greens vinegar salt
Viewed: 50 - Published at: 6 years agoIngredients
- 16 large melonballer scoops watermelon (yellow or red)
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon olive oil
- 1/2 teaspoon chopped mint
- 2 ounces California goat cheese (room temperature)
- 2 ounces cream cheese
- 1 teaspoon minced garlic
- 1 teaspoon chopped chives
- 1 teaspoon chopped thyme
- 4 brioche croutons, about 1/2 inch thick
- 2 ounces assorted mixed greens
- 1/2 ounce aged balsamic vinegar
- Salt and white pepper
Method
- Preparing the watermelon: Scoop watermelon balls out, and discard seeds.
- Place in small mixing bowl and toss with orange juice, olive oil, and mint.
- Set aside at room temperature.
- Take leftover scraps of watermelon and discard seeds.
- Place in blender and add small amount of white wine vinegar, to taste.
- Use this as a garnish on plate.
- Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined.
- Season with salt and pepper.
- Place equal amounts on top of brioche croutons.
- Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton.
- Garnish with small amount of mixed greens tossed with balsamic vinegar.
- Drizzle some vinegar and watermelon puree on plate as garnish.
