Savor the last days of Summer with Watermelon Gorgonzola Salad
Using two ingredients that are in peak season right now — watermelon and arugula — here is a refreshing side dish for picnics and cookouts.
Seasons to Taste is a four-season celebration of farm and garden-fresh ingredients and the people — friends, family and farmers — that cooking and sharing delicious food brings together. With 320 pages and 127 recipes, Seasons to Taste shares simple recipes, each with a photograph, tips for getting it right the first time, with stories about ingredients, techniques and very special people. The book is organized by season making it easy to find the perfect recipe for the fresh ingredients from your garden, farm market or farm share.
This simple salad is easy to make and best served soon after assembling.
Watermelon Gorgonzola Salad
Serves 6
Sweet watermelon, bright peppery arugula and creamy, funky bleu cheese balance perfectly in this refreshing, thirst-quenching salad that looks as beautiful as it tastes.
Ingredients:
- 6 cups watermelon, preferably seedless, cut in 1″ cubes
- 2 cups baby arugula, loosely packed
- 1 shallot, minced
- 1/3 cup red wine vinegar
- 1 tsp honey
- 2/3 cups olive oil—the good stuff!
- 1 cup chilled, crumbled Gorgonzola cheese
Directions:
- Toss together watermelon and arugula in a large bowl
- In a separate bowl, whisk together shallot, vinegar and honey
- While whisking, drizzle oil into vinegar mixture to form a creamy emulsion
- Stir crumbles of Gorgonzola into vinaigrette until creamy and taste with a cube of watermelon
- Season to taste with additional salt, pepper, vinegar or oil and lightly dress watermelon and arugula
