Email
Print
Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
watermelon-fennel-and-goat-cheese-salad
- 2 1/4 c watermelon
- 2 T olive oil
- 1/4 t lime juice
- salt
- black pepper
- 1 fennel bulb
- 3 c arugula
- 1/4 c mint leaves
- 4 oz goat cheese
Watermelon, Fennel, and Goat Cheese Salad Directions
- Press ¼ cup of the cubed watermelon in a fine-mesh sieve over a small bowl; you’ll have about 2 tablespoons of juice. Discard the watermelon in the sieve. Whisk the olive oil, lime juice, and a pinch of salt and pepper into the watermelon juice until incorporated. Set aside the dressing.
- Roughly chop the reserved fennel fronds and place in a serving bowl. Slice the fennel bulb in half and pare out the core. Slice the bulb very thinly and add to the fennel fronds. Top with the arugula and mint, drizzle with the dressing, and toss well to coat. Arrange the watermelon cubes and crumbled goat cheese on top, and serve.