Grilled Watermelon Salad

For a fresh and tasty treat this summer, the grilled watermelon salad is wonderfully simple and refreshing and has the "wow" factor in that the grilled watermelon most people do not expect.  Kids love it as the grilling process brings out the sweetness in the watermelon but the melon maintains its crunchy thirst quenching qualities.  Instead of the fennel, if you have made any of our recipes using balsamic glazed onions and have leftovers from that, or just like a thinly sliced red onion on your salads, those options accompany nicely as well.  Or omit if onion and fennel are of no interest to your taste buds.

Grilled Watermelon Salad

*Note:  Buy the seedless watermelon.  The "baby" watermelon is best if available and in season in your area but any watermelon will do.

Per salad:

1 cup arugula

3 slices of watermelon*, cut into triagles 1 1/2 - 2 inches thick and approximately 2 inches long on each side

scant 1/4 cup crumbled goat cheese (or blue cheese if you prefer - for a more mild flavor use farmer's cheese)

2 Tablespoons shaved fennel, tossed in fresh squeezed orange juice (optional)

reduced balsamic vinegar

1 Tablespoon Extra Virgin Olive Oil, plus additional for grilling (or High-heat grill spray oil for grilling)

juice from 1/2 lemon

1 Tablespoon honey

salt and pepper.

Brush each slice of watermelon with honey.  Salt and pepper lightly. 

Heat grill pan over high heat and spray with high heat oil, or brush lightly with oil.  Place slices of watermelon on grill pan, reduce heat to medium-high, and cook 3-5 minutes until marks appear.  Turn at 45 degree angle to create hashmarks and grill an additional 2-3 minutes.  Flip to other side and repeat.

Meanwhile, combine one Tablespoon olive oil with juice from 1/2 lemon.  Toss with arrugula.

When the watermelon has finished grilling, transfer on top of arugula.  Sprinkle the shaved fennel (if using) and the cheese.  Drizzle with the reduced balsamic.  Salt** and pepper and serve immediately. 

**For the final salting, a pink rock salt or some interesting variety of salt makes a nice addition, especially if you are using a milder cheese.  If you are using a blue cheese or pungent goat, use a small granulated salt minimally as those cheeses tend to be saltier.