Tuesday, September 11, 2007

Watermelon and Arugula Salad

Copyright 2007 by Cooking With The Single Guy

1 cup watermelon, seedless and cubed
3 cups arugula
3 oz. Gorgonzola cheese, crumbled
¼ cup Kalamata olives, pitted

Balsamic vinegar dressing:
1 T dijon mustard
1 T sugar
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
pinch of salt and pepper

In a small bowl, combine all the ingredients to make the dressing and then whisk to blend well.

In a large salad bowl, combine watermelon, arugula and olives and then toss with some of the dressing. Plate and sprinkle the Gorgonzola cheese on top.

Makes two servings.

Pair with a glass of crisp Sauvignon Blanc.

TIP: I put the cheese last because if you toss the cheese with the rest of the salad, the balsamic vinegar dressing will make the cheese bit look gray. So add the cheese as the final touch.

FEELING YELLOW?: Recently the farmers market and some grocery stores have been selling the yellow flesh watermelon. Try this for a different take on this salad. You can replace with all yellow or mix with the regular red watermelon for more colorful plate. The yellow watermelon is supposed to be sweeter, but I think you get just as sweet red ones. So it’s mostly for the change in color.


SteamyKitchen said...

That's a gorgeous salad!

foodhoe said...

hmmm, I have a watermelon sitting on the counter that needs to be eaten... I think it needs to be eaten as a salad now!