I know that seared watermelon sounds strange, but you’ve got to trust me on this; it’s delicious. The flavor combinations in this salad really embody umami, the savory fifth taste. Additionally, searing the watermelon helps to release the lycopene, a carotenoid that helps protect against cancer, so you get even more health benefits from cooked watermelon than raw.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
4 teaspoons sherry vinegar
1 tablespoon Napa Valley organic olive oil
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 tablespoon Horizon Organic unsalted butter
4 tablespoons cream Sherry
1/2 Dulcinea baby seedless watermelon, quartered, rind removed to make 4 large pyramid-shaped chunks
8 Nature Sweet cherry tomatoes, halved
6 ounces organic arugula
4 tablespoons Chavrie goat cheese

DIRECTIONS:
– Whisk together the sherry vinegar, olive oil and 1/8 teaspoon each salt and pepper. Set aside.
– Heat the butter and sherry over medium-high heat in a large frying pan. Season with remaining salt and pepper. Add the watermelon chunks to the pan. Sear one minute on each side, until the outside browns a bit. Add the tomatoes, cut side down to the pan in the last minute.
– Toss arugula with dressing and divide among four salad plates. Place watermelon in the center of each bed of arugula and a tablespoon of goat cheese to the side. Garnish with tomato halves. Serve immediately.