Watermelon & Ricotta Salata - FOX 10 News | fox10phoenix.com

Watermelon & Ricotta Salata

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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)

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