Seared Watermelon with Goat Cheese Salad

Serves 4

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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.

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

Instructions:


1. Whisk together the sherry vinegar, olive oil and 1/8 teaspoon each salt and pepper. Set aside.

2. 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.

3. 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.

Each 2-cup serving of salad and cheese with 1 watermelon chunk contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	170       9 g     4 g     0 g     20 mg  200 g     18 g     3 g     13 g     4 g     48% DV 43% DV 10% DV 7% DV