Categories: Salad

Ingredients

• Balsamic Vinaigrette:
• 1/4 cup white balsamic vinegar
• 3 tbsp finely diced shallots
• 2 tbsp roasted garlic
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup olive oil
• salt and pepper, to taste
• Pickled Onions:
• 1/2 cup fresh raspberries
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tbsp grenadine syrup
• 1 tbsp salt
• 1/4 lbs red onions, sliced into 1/4-inch rings
• Watermelon Salad:
• 4 cups cubed seedless watermelon
• 3 cups baby arugula
• 1/4 cup white balsamic vinaigrette
• salt and pepper
• 1/4 cup pickled onion
• 1/4 cup balsamic glaze
• 1/2 cup crumbled feta

Directions

1. Balsamic Vinaigrette:

2. Combine white balsamic vinegar, shallots, garlic, honey and lemon juice in a food processor. Blend until well combined.

3. With food processor running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

4. For Pickled Onions:

5. Puree raspberries in a food processor. Pour puree through a sieve. Discard seeds; set puree aside.

6. Combine raspberry puree, water, sugar, grenadine and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.

7. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

8. Watermelon Salad:

9. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.

10. Top each portion of watermelon with arugula. Top each serving with 2-3 pickled onion rings, and then sprinkle with feta. Drizzle with balsamic glaze.

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