Watermelon Salad & Balsamic Sherry Vinaigrette
A mèlange of refreshing fruity flavors with a tart vinaigrette makes this the perfect summer salad!
A few weeks ago I joined my friend for an alfresco lunch at the Coffee Shop – yes, it’s called exactly that and it is in fact a coffee shop meets after hours bar. Imagine a Denny’s but hip, trendy and serves alcohol all day until the wee hours of the morning.
So there we were, basking in the warm afternoon sun gazing at the eclectic menu selections. We ordered a pitcher of rosé sangria and I went with a slice of key lime pie (I’m notorious for substituting dessert for my meal). I’m glad my friend was a tad more reasonable and he ordered a salad brimming with bold, crisp flavors. We instantly fell in love with the unique combination of watermelon, tomatoes, pine nuts and blackened shrimp. I knew I was going to make my very own bootleg version very soon.
The first time I made it I used a blend of watermelon, grapes, tomatoes, basil, blue cheese and blackened gulf shrimp on a bed of mâche. Last night’s rendition I substituted the grapes for blueberries, omitted the mâche and added a few slivers of avocado. Both versions are incredibly delicious and there are countless flavor combinations that you can play around with. Some add beets with goat cheese while others have tried feta and mint. Experiment with your own fruits, herbs and cheese preferences. I guarantee you’ll love this cool summer salad!
|Balsamic Sherry Vinaigrette:|
|2||tsp sherry vinegar|
|1||tsp balsamic vinegar|
|2||Tbsp olive oil|
|1||tsp agave nectar|
|1||garlic clove, minced|
|salt & pepper to taste|
- Whisk together both vinegars, olive oil, garlic and agave nectar. Season with salt & pepper.