I think I can, I think I can...

8:12 AM

While my culinary school graduate husband is making an amazing meal tonight for a small dinner party I am attempting to contribute and make a grilled watermelon salad. Am I scared? You betcha! In fact I added to my morning mantras: "I can pull of a salad." However, I went to Home Goods last night and bought some decor to dress up the table and hopefully distract our diners from any disaster my salad becomes. Plus I know my hubby's food will blow mine out of the water and make everyone giddy with gourmet fare.

Here is the recipe courtesy of Food Network…I'll let you know how it goes. Pray for me.

Grilled Watermelon Salad


  • 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


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.

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