YIELD: Makes 2 servings
INGREDIENTS
For Salad:
1/2 cup – watermelon, cut into 3/4″ cubes
pinch of kosher salt
pinch of ground black pepper
1/2 cup – arugula
1/2 cup – frisee lettuce
For Vinaigrette:
1/4 cup – lime juice
1/8 cup – apple cider vinegar
4 T – Pahrump honey
1/2 tsp. – minced garlic
1/8 tsp. – chili powder
1/2 tsp. – Dijon mustard
1/2 cup – olive oil
pinch of kosher salt
pinch of ground black pepper
1 T – fresh parsley, chopped
DIRECTIONS
Wash and remove the watermelon rind. Cut the watermelon to 3/4 inch size cubes. Sprinkle with salt and reserve on a bowl.
For the vinaigrette, gather a blender, and add the lemon juice, apple cider vinegar, Pahrump honey, garlic, chili powder, mustard and olive oil.
Add the salt and pepper and fold in the fresh parsley.
To serve, place both lettuces in a bowl, and add 4 T of the vinaigrette. Mix well to combine.
Place the salad greens on a plate and scatter the watermelon pieces around the lettuce.
Recipe developed by Chef Wook Kang for the National Honey Board