This salad is best made just prior to serving, so prepare it one hour or less before your meal. Find out more about Juneteenth and Washington, DC, chef Jerome Grant’s celebratory menu here.
Watermelon and Fresh Cheese Salad with Jalapeño-Honey Vinaigrette
Makes about 6 to 8 Servings
Courtesy of: Jerome Grant
- 1 (6-pound) seedless watermelon, chilled (about 8 cups cubed fruit)
- ¼ cup honey
- 1 jalapeno, sliced into thin rounds
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh lime juice, (about 3 limes)
- Salt to taste
- 1 red onion, thinly sliced
- 1½ cups fresh arugula
- ½ cup chopped fresh mint
- Garnish: crumbled queso fresco or feta cheese, cracked black pepper
- Cut melon from the rind, discarding rind. Cut melon into 1-inch cubes, placing melon in a colander to let drain.
- In a small saucepan, bring honey and jalapeno to a boil over medium heat. Once mixture is boiling, remove from heat and let cool to room temperature. Drain honey mixture through a fine-mesh sieve into a small bowl; discard jalapeno.
- In a small bowl, whisk together oil, lime juice, and jalapeno honey. Season with salt to taste. Refrigerate vinaigrette until ready to use.
- In a large salad bowl, toss together melon, red onion, arugula, and mint. Add desired amount of vinaigrette and toss gently to coat. Season with salt to taste. Garnish with cheese and black pepper, if desired. Serve immediately.