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Watermelon and Arugula Salad
from the kitchen of Sharmagne Leland-St. John
4 cups 3/4-inch cubes seedless watermelon
1 5-ounce bag of Arugula
7 ounces Chevre goat cheese
1 cup of pine nuts
Honey to taste
4 tablespoons virgin olive oil
In a small saucepan, bring ¾ cup balsamic vinegar to
a boil, turn down the heat and let it simmer. When it
reduces to approximately 3 tablespoons remove from
heat, pour into a measuring cup and set aside to cool.
Toast the pine nuts on a cookie sheet under the broiler.
Cut the watermelon into bite sized cubes. Sprinkle the
arugula and crumbled goat cheese over this. In a squeeze
bottle, combine the oil, vinegar reduction, and the honey.
Drizzle over the salad and in squiggles on the plate. Top
with the warm pine nuts and serve.