Saturday, August 4, 2012

Watermelon and goat cheese salad with lemon verbena vinaigrette

Mmmm, watermelon.

fresh lemon verbena
1/2 cup olive oil
1/2 seedless watermelon in 1-inch cubes, cold
1/2 cup unsalted pistachios
4-6 oz fresh goat cheese
2 tablespoons red wine vinegar

Crush the lemon verbena well in a mortar and pestle with the salt for 2-3 minutes. Leave that for 1 hour at room temperature. Toast the pistachios and chop them. Whisk them into the verbena mixture with the olive oil and vinegar. To serve, lay out the cold watermelon cubes, dot with goat cheese, and drizzle with vinaigrette.

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