Citrus Infused Watermelon Salad
- By:
- Fairmont Château Laurier
- Posted:
- 6/29/2012
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Ingredients
- Yield:
- Serves 2
- Peal and quarter watermelon
- Juice from 1 orange
- 2oz feta cheese crumbled (preferably goat feta)
- 24 orange segments
- 2 cups fresh arugula
- 2oz Saba (grape must)
- 2oz extra virgin olive oil
- 2 large vac pak bags
Banyuls vinaigrette
- 3oz banyuls vinegar
- 11/2 tbsp Dijon mustard
- 7oz olive oil
- Salt and pepper to taste
Preparation
- Difficulty:
- easy
- Time:
- 20 Minutes
- Total Time:
- 2 Hours
- Place 2 quarters of watermelon into each of the vak pak bags with the juice from the orange. Place bags into vac pak machine on a medium setting as to not completely crush the watermelon. Set aside in the fridge for a few hours.
- In a medium mixing bowl add Dijon mustard and banyuls vinegar wisk together, slowly add in the olive oil so that the dressing will emulsify add salt and pepper to taste.
- Open the vac pak bags and cut the watermelon into triangle shapes, arrange them on the plate, with the orange segments, sprinkle with crumbled feta. In a mixing bowl combine arugula and banyuls vinaigrette together then place the dressed greens over the watermelon.
- To finish the plate drizzle with Saba and extra virgin olive oil.
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