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Thursday, June 28, 2012

Watermelon and Goat Cheese Salad

I have a few Food Network chefs that I absolutely cannot stand. One is Rachael Ray, mainly because I don't care for her personality or her voice. I love to visit Food Network Humor since they pay extra loving attention to Rachael Ray. The other chef I'm not a huge fan of is Claire Robinson. Despite my disliking, I was roped into watching one of her 5 Ingredient Fix shows out of sheer boredom. Surprisingly, one of the dishes she was making sounded like something I'd be interesting in trying. The recipe is for grilled slabs of watermelon, topped with a balsamic reduction, goat cheese, and arugula. I put a slightly different spin on it, not grilling my watermelon and chunking it, elimintating argula since I'm not a huge fan, and adding toasted almonds. This is a great spring or summer lunch item, since it's so light and fresh! Don't be afraid of the combination of goat cheese, watermelon, and works!

-2 cups diced seedless watermelon
-1/4 cup balsamic vinegar
-1/2 cup crumbled goat cheese
-1/3 cup almonds

1. Pour the vinegar into a sauce pan and simmer over medium high heat. Cook until reduced and becomes a syrupy consistency, about 20 minutes. Meanwhile, toast the almonds.

2. To assemble, place diced watermelon on the place, top with crumbled goat cheese, toasted almonds and drizzle with the balsamic reduction.
Source: Food Network

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