Watermelon Salad with Pomegranate Vinaigrette

Name: Watermelon Salad with Pomegranate Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup lemon juice and lime juice; 1/4 cup pomegranate molasses; 1/4 cup sherry vinegar; 1/8 cup honey; 1 tablespoon Dijon mustard; 1 tablespoon minced shallots; 2 teaspoons ground toasted coriander; 2 teaspoons kosher salt; 1 pinch ground black pepper; 2 cups vegetable oil; 6 ounces seedless watermelon, cubed; 2 ounces English cucumber, peeled, seeded and diced; 2 ounces sweet 100 tomato halves - whatever's hitting - cherry, heirloom; 1 ounce feta cheese; 4 fresh basil leaves, torn into penny-size pieces; 4 fresh mint leaves, torn into penny-size pieces; 1/2 ounce arugula; 1/2 ounce toasted pine nuts; 1/2 ounce plumped currants (currants soaked in hot water for 5 minutes and drained)

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

Pomegranate Vinaigrette:

1/4 cup lemon juice and lime juice

1/4 cup pomegranate molasses

1/4 cup sherry vinegar

1/8 cup honey

1 tablespoon Dijon mustard

1 tablespoon minced shallots

2 teaspoons ground toasted coriander

2 teaspoons kosher salt

1 pinch ground black pepper

2 cups vegetable oil

Watermelon Salad:

6 ounces seedless watermelon, cubed

2 ounces English cucumber, peeled, seeded and diced

2 ounces sweet 100 tomato halves - whatever's hitting - cherry, heirloom

1 ounce feta cheese

4 fresh basil leaves, torn into penny-size pieces

4 fresh mint leaves, torn into penny-size pieces

1/2 ounce arugula

1/2 ounce toasted pine nuts

1/2 ounce plumped currants (currants soaked in hot water for 5 minutes and drained)

Directions

Watch how to make this recipe.

For the pomegranate vinaigrette: Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
For the watermelon salad: Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.