Posted on August 5, 2010 at 7:19 AM
Sugar as needed
Feta cheese (preferably Brazos Valley Feta) 1 cup
Fresh mint leaves (preferably from my garden) ¼ cup loosely packed
Frisee leaves 2 cups
Mache lettuce 2 cups
EV olive oil (preferably Texas Olive Ranch) ½ cup
Sherry vinegar 1/8 cup
Shallot minced ½ tsp
Garlic minced ½ tsp
Chives (preferably from my garden) 1tsp
Honey (preferably Texas Honey Bee Guild) 1 tbsp
Salt and pepper to taste
1. Slice the watermelon into large cubes and sprinkle with sugar. Using a crème brulee torch, scorch the watermelon and let it cool down.
2. To make the dressing combine all ingredients except the olive oil and whisk until blended well, then slowly add the olive oil whisking continuously.
3. Place the feta, frisee, mache and mint leaves in a bowl and toss with about 1 tbsp of the dressing.
4. To serve, arrange the watermelon around the plate and mound the salad in the center.