Recipe. You Won't Want to Miss This!

Watermelon Carpaccio

A delightful summer salad. Ingredients are readily available in the supermarket—and of course local summer melons are right around the corner and our award-winning goat farms sell cheese all year round.

1 small seedless watermelon
2 tbsp. of white wine or champagne vinegar
2 tbsp. extra virgin olive oil
½ tsp. honey
½ red jalapeno pepper, minced
sea salt
4 oz. log of goat cheese cut into thinly sliced rounds, or small dollops of whipped goat cheese from our local goat farms
Fresh mint, rough chopped for garnish

Remove the rind of the watermelon. Use a cheese slicer to slice fruit into thin slices.

Place slices on a rack to allow water to drip out prior to plating (this can be done an hour or more earlier. And, the watermelon juice was delicious—I drank it!)

Mix together vinegar, oil, honey and pepper in a small bowl using a fork or whisk.

Arrange watermelon slices in a serving platter, or on individual salad plates.

Drizzle dressing over watermelon and sprinkle with sea salt. Allow the salad to sit for approximately 20-30 minutes, and then add the goat cheese and sprinkle lightly with fresh mint.

Serves 4.