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Watermelon Salad with Arugula & Baked Goat Cheese
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Watermelon Salad with Arugula & Baked Goat Cheese

Course: 30 minutes
Servings: 4
Author: Mary Ann Dwyer

Ingredients

  • 4 oz. semisoft goat cheese
  • 2 Tbsp. plain dry bread crumbs
  • 1 tsp. fresh rosemary snipped
  • 3 cups seedless watermelon cut into small cubes
  • 3 cups baby arugula
  • 3/4 cup red onion sliced thin
  • 1 medium English cucumber sliced then halved
  • 1/3 cup fresh mint leaves
  • 1/2 cup chopped pecans toasted
  • Balsamic Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 2 Tbsp. honey

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
  • Slice goat cheese into 8 rounds. In a small shallow bowl combine bread crumbs and rosemary. Dip both sides of the goat cheese into the mixture. Coat evenly. Place on baking sheet and bake for 6-7 minutes until lightly browned. Set aside.
  • Lower oven temperature to 350 degrees. Place chopped pecans on a baking sheet. Toast in the oven for 6-7 minutes until fragrant.
  • In a large bowl combine watermelon, arugula, red onion, cucumber and mint. Cover and chill for 30 minutes.
  • For the balsamic dressing: whisk together all ingredients in small bowl.
  • Remove salad from refrigerator. Pour some dressing over salad mixture, tossing to coat. Sprinkle with pecans and top each salad with two pieces of the baked goat cheese.