1 watermelon, seedless, skinned & diced
6 oz ricotta salata or other salty, crumbly cheese, diced
1 box mache, or other tender lettuce
1 bunch green onions, shaved
1 nubbin ginger, peeled & microplaned
1 shallot, shaved
3T local honey
¼c rice wine vinegar
¾c canola oil
Salt & pepper, to taste
Combine honey & vinegar in a jar, blend to combine using an immersion blender.
Slowly stream in oil, blending continuously, to create an emulsified vinaigrette.
Season with salt & pepper, whisk(or shake) in shallots, scallions(save some for garnish) & ginger. Reserve for up to a week.
Very gently toss watermelon in dressing, and lay out on a base of mache.
Scatter cheese & remaining scallions on top, and serve well chilled.
Pairs great with a hefeweizen or a witte.
Easy alternatives: Add Avocado, Heirloom Tomatoes, Diced Grilled Chicken, Grilled Shrimp or Crabmeat (maybe no cheese)