Watermelon Salad With Goat Cheese, Cucumber, Marcona Almonds, Pickled Red Onion and Frisée
Recipe courtesy of Daniel Kozawick, CEC, Executive Chef, Vanderbilt Country Club
Ingredients
- fresh, ripe watermelon - 1 ea., 1-inch center cut
- toasted Marcona almonds - 2 oz.
- seedless cucumber ribbons - 3 ea.
- pickled red onion - 5 ea., julienned
- edible flowers (viola) - 3 ea.
- frisée lettuce - 1 ea., cleaned and trimmed
- domestic goat cheese - 1 log
- Ingredients for goat cheese:
- orange zest - 1 ea.
- basil - 1 bunch, fresh chopped
- goat cheese - 1 log
- Ingredients for Dijon vinaigrette:
- Dijon mustard - 3 oz.
- granulated white sugar - 3 oz.
- canola oil - 8 oz.
- kosher salt - 1.5 Tbsps.
- ground black pepper - 0.5 tsp.
- rice wine vinegar - 2 oz.
- lemon - 0.5 ea., fresh squeezed
Instructions
Procedure for goat cheese:
- Mix orange zest and basil together.
- Thoroughly roll chilled goat cheese in orange zest and basil.
- Tightly wrap in plastic wrap and place in cooler until needed for an order.
Procedure for vinaigrette:
- Place Dijon, sugar, salt, pepper, vinegar, fresh lemon juice in blender and blend on medium-high speed.
- Slowly add oil and emulsify.
- Check taste and adjust seasoning, if necessary.
To assemble:
- Place watermelon slice on center of plate.
- Toss frisée with vinaigrette and place on center of watermelon.
- Slice two pieces of goat cheese with sharp knife place and place on both sides of frisée (add any goat cheese crumble to the salad).
- Place all other ingredients on watermelon (with the exception of the violas) and drizzle with vinaigrette.
- Garnish salad with violas.
