Watermelon Salad with French Feta Cheese and Wild Arugula and Lavender Honey

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A summer salad featuring local watermelon and French-style feta cheese with an interesting infused honey technique.

Yield: 4 servings

Course:
Occasion:

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon lavender buds
  • 1/4 cup mild honey
  • 1 ounce red wine vinegar
  • 1 tablespoon minced shallot
  • 3 ounces extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 8 cups red and yellow (optional) watermelon cut into 1 1/2-inch cubes and drained
  • 1/4 cup finely shaved red onion
  • 1 bunch mature arugula washed and dried (mint is nice also)
  • 1 cup crumbled French-style feta cheese

Directions

  1. For the lavender honey: In a small saucepan, melt the butter until it bubbles. Crumble the lavender buds into the butter and cook until fragrant and lavender is starting to crisp.
  2. Strain the lavender butter through a fine-mesh strainer and set aside the liquids. Clean the saucepan and add the honey and infused butter. Warm slightly over low heat and keep warm.
  3. For the red wine vinaigrette: macerate the minced shallots in the red wine vinegar for 5 minutes. Whisk in the olive oil and add salt and pepper to taste.
  4. To assemble the salad, place the watermelon, onion, arugula, and cheese in a large bowl. Add the vinaigrette and toss gently.
  5. Serve the salad on individual plates or bowls, sprinkle remaining cheese evenly over all the servings, and drizzle the honey on top.
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