Sounds strange doesn't it? Well, it is strange but cool and refreshing. This isn't something I'll have on a regular basis because it's well....odd...but it was interesting enough to make for company and it provoked discussion and interest. In the future I would let the watermelon cool a little bit before placing it over the arugula but that's my preference. One of my guests said she liked it warm because it melted the feta a bit. I lighly dressed this salad with extra virgin olive oil and a splah of balsamic vinegar. It doesn't need much. You make want to make the balasamic reduction, I made it but didn't like it, so I didn't serve it. Whatever you decide is fine with me just give it a try and you'll be sure to get some ooohs and aaahs.
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Grilled Watermelon Salad
Courtesy of Claire Robinson
Ingredients:
1/2 (5-pound) seedless watermelon
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.
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.
