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Watermelon salad
( SERVES 1 )

Herald on Sunday

Photo by Grant Triplow

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You need a good goat's cheese for this; no cheap feta allowed. You could use other greens - the bitter varieties such as endive, mustard leaf or raddichio. Banyuls vinegar is a specialty French vinegar, made from Grenache grapes but you can use any good white wine vinegar.

Ingredients

¼	Watermelon
50 g	Soft goat's cheese
20 g	Pine nuts
150 ml	Vinegar, use Banyuls vinegar
10 g	Pepper leaves
10 g	Wild rocket
10 g	Dandelion leaves
1	Radish, sliced finely
1	Shallot, finely chopped
1 Tbsp	Dijon mustard
1 tsp	Honey
5 Tbsp	Extra virgin olive oil
4 Tbsp	Truffle oil

Directions

Slice watermelon into 4 cm slices and cut out with a circle cutter. Cut each round in half. If the watermelon is not sweet enough, juice the scraps.
Add sugar to taste and let the watermelon sit in the syrup. Place in fridge to keep cool.
Reduce 80ml of the vinegar until sticky, add pine nuts and let cool on tray.
Wash all greens ready to use. Place in ice water if necessary.
To make dressing, place finely chopped shallot, Dijon, vinegar, honey, olive oil and truffle oil in bowl and whisk together.
To make salad take 5 pieces of half-circle watermelon and place on plate, dress the leaves and radish.
Place goat's cheese in sliced pieces on top of watermelon. Scatter the leaves and the radish, sprinkle with pine nuts and dressing