3 cups diced seedless watermelon
1 lb. fresh watercress
1 each sweet red onion (sliced very thin)
1 cup crumbled feta cheese
1/2 cup chopped fresh mint leaves
1 cup champagne vinaigrette
1 garlic clove, finely chopped
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1. Prepare the vinaigrette, place all of the ingredients for the vinaigrette in a large mixing bowl or into the bowl of a food processor except for the olive oil. With a wire whip blend all of the ingredients together and then slowly drizzle in the oil while continuing to whip until all of the oil has been emulsified into the dressing. If you are using a food processor turn it on low to mix the ingredients together and then drizzle in the oil while the machine is running.
2. Place the watermelon, watercress, mint, and red onion in a large mixing bowl along with the vinaigrette. Toss all of the ingredients together until all of the ingredients are coated with the vinaigrette.
3. Place a portion of the salad on each plate and garnish with the crumbled feta cheese.
Courtesy: John Taylor, Sous Chef-Blue Water Grill
To learn more about restaurant week: www.experiencegr.com/restaurants/restaurant-week/