Watermelon Tomato Salad with Goat Cheese and Corn Nuts
unusual salad
This is from the Spanish cookbook, Curate
Ingredients
- 4 handfuls of mixed greens or arugula
- 1 Tbsp honey
- 1 1/2 Tbsp sherry or balsamic vinegar
- Kosher salt
- 1/4 cup extra virgin olive oil
- 1/4 cup corn nuts
- 4 medium heirloom tomatoes cut into chunks
- 4 cups 1" watermelon cubes
- 1/4 cup very thinly sliced sweet onion
- 3 oz goat cheese
- 2 tarragon sprigs (optional)
Instructions
- Whisk the honey, vinegar and 1/2 tsp salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified. Alternatively, place in a lidded jar and shake until emulsified
- Pulse the corn nuts in a food processor until finely chopped
- Add the lettuce to a serving bowl and top with the tomatoes and sprinkle with the remaining salt. Top with the watermelon and onion and crumble the goat cheese on top. Sprinkle with the corn nuts
- Serve with the dressing
Notes
- Obviously you can also pre-dress the lettuce and serve in individual bowls