You could maybe sprinkle some Ecstasy on it. That might be good.
Last week I ate at Paolo’s with my roommate and her family (delish, B.T. dubs.) They had a salad on the menu featuring watermelon and feta, which I did not order but have been obsessing about ever since. I finally made my own, and the result was so tasty – refreshing, tart, and sweet, with a little creamy, salty, and nutty thrown in with the feta and pine nuts. A perfect summer salad. Also, I realize that you're supposed to use 3 parts oil for 1 part vinegar in a vinaigrette, blah, blah, but I really like basalmic and don't really see the point in adding lots of fatty oil. Stick that in your pipe and smoke it.
Watermelon, Feta, and Mixed Greens with Honey Balsamic Vinaigrette
1 bag pre-washed spring mix lettuce (5 oz. of baby greens, spinach, and raddichio, whatev)
1 ½ cups seedless watermelon, cubed and bite-sized (I just bought a container of pre-sliced watermelon)
¾ cup feta cheese, crumbled
¼ cup pine nuts
¼ cup balsamic vinegar
3 tsp. honey
2 Tbsp. olive oil
1. In a small skillet, toast the pine nuts over medium-high heat for a minute or two. (Basically, dump the pine nuts in the skillet – no oil – and wiggle them around over the heat until they brown a bit and begin to smell nutty. This really brings out their flavor. Be careful to keep the nuts moving, though, as they can burn easily. Feel free to announce to everyone in the vicinity that you’re “keeping the nuts moving.”) Remove from heat and let cool.
2. In one of those glass salad dressing mixer things, shake up the balsamic vinegar, honey, and olive oil. (Or whisk ‘em together in a bowl if you’re not fortunate enough to possess a glass salad dressing mixer thing.)
3. Toss the greens, ½ cup of feta, and the pine nuts in the vinaigrette in a large bowl. After tossing, throw the watermelon and remaining feta on top of the greens and serve. (I was hesitant to toss the watermelon with the rest because I didn’t want it to get smushed up.) Yum.
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