Watermelon Goat Cheese Basil Salad with Balsamic Vinaigrette

 Watermelon and Basil Salad with Goat Cheese 

and Balsamic Vinaigrette

2 Servings | 30-minute Prep Time 

Ingredients

1 Small Watermelon (or ½ of a large watermelon)

½ cup Fresh Basil

¼ cup Goat Cheese

 

Vinaigrette:

¼ cup Fresh Lemon Juice

½ cup Olive Oil

1 Tbsp Honey

1-2 Tbsp Balsamic Vinegar

Salt to taste

Pepper to taste

Instructions

Use melon baller to portion the watermelon into a bowl or cut melon into 1x1 inch cubes.

Chiffonade the basil.

Add lemon juice, olive oil, honey, balsamic vinegar, salt, and pepper to a container that can be covered with a lid. Shake to create vinaigrette. (If you’re planning on storing the vinaigrette, use a blender to create a tighter emulsion and be sure to store in the refrigerator.)

Crumble goat cheese into watermelon, add basil, and dress with vinaigrette.  Gently toss to combine.  Serve in salad bowls.

To plate like the above picture:

Keep the basil leaves whole. Make the vinaigrette without the balsamic vinegar added.  Use either a squeeze bottle with a nozzle or a pipette to pipe the lemon vinaigrette and balsamic vinegar (separately) to the plate.  Use goat cheese sparingly.