• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 large melonballer scoops watermelon (yellow or red)

  2. 2 tablespoons fresh squeezed orange juice

  3. 1 tablespoon olive oil

  4. 1/2 teaspoon chopped mint

  5. 2 ounces California goat cheese (room temperature)

  6. 2 ounces cream cheese

  7. 1 teaspoon minced garlic

  8. 1 teaspoon chopped chives

  9. 1 teaspoon chopped thyme

  10. 4 brioche croutons, about 1/2 inch thick

  11. 2 ounces assorted mixed greens

  12. 1/2 ounce aged balsamic vinegar

  13. Salt and white pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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