Grilled watermelon, herbed chevre, marcona almonds, citrus vinaigrette

Yield: 4 Servings

Ingredients

1 whole, small, red seedless watermelon
½ cup granulated sugar
1 cup water
1 sprig mint
4 oz. goat cheese ( chevre )
2 Tbsp. olive oil
1 Tbsp. fines herbes mix ( tarragon, chevil, dill, chive )
¼ cup toasted marcona almonds, lightly crushed
1/3 cup grapeseed oil
1 bunch upland cress, or watercress
1 Tbsp blood orange juice
2 tsp. sherry vinegar

Method

For the watermelon:

1. Bring water and sugar to boil. Reduce heat to simmer. Add mint sprig. Cook until liquid a reached a slightly viscous consistency, approximately 4 to 6 minutes. Stain liquid. Set aside.
2. Slice watermelon cross wise into 1 ½ to 2 inch thick rounds. Brush with the mint infused simple syrup. Grill one to two minutes on each side.
3. Trim green outer edges of watermelon. Discard. Remaining red melon dice into large chucks.

For the chevre:

1. Mix together the goat cheese, fine herbes mix, olive oil, and season with salt and pepper.

For the greens:

1. Trim and wash the watercress. Reserve.
2. Blend the grapeseed oil, blood orange juice and vinegar. Season with salt and pepper.

Assemble

1. Arrange watermelon on plate.
2. Dress greens with vinaigrette, place over melon.
3. Crumble the cheese over greens and sprinkle with the toasted almonds.