Jun 11, 2009 12:00 am US/Pacific
Watermelon & Feta In Pomegranate Vinaigrette
(CBS13)
East Bay Restaurant Supply Culinary Center
Chef Carolyn Kumpe
Serves 4
Ingredients:
· ¼ cup Pomegranate-Champagne vinegar from "O" Olive Oil
· (Substitute 3 Tablespoons Champagne Vinegar & 1 tablespoon pomegranate molasses or juice)
· 1 teaspoon honey
· ¾ cup roasted walnut oil
· 1 small shallot, minced
· sea salt and freshly ground black pepper to taste
· 1 bunch watercress, thick stems removed
· ¼ cup fresh basil leaves, torn
· 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
· 4 ounces French feta cheese, crumbled into large chunks
Directions
1. In a small bowl, whisk together pomegranate vinegar, honey and walnut oil. Add minced shallot. Season with salt and pepper. Taste and adjust seasoning. Set aside.
2. In another small bowl, toss the watercress with dressing to taste. Place the watermelon, French feta & basil in a medium bowl. Lightly drizzle the watermelon with the vinaigrette. Toss gently. Season with sea salt and pepper. Taste and adjust seasoning. Artfully arrange the dressed watermelon & feta on 4 large, chilled plates or one chilled platter. Place the watercress in the center or scatter leaves artfully around the dish. Serve immediately. Refrigerate leftover vinaigrette in an air tight container.
3. You may substitute Bulgarian Feta or Ricotta Salata for the French Feta. And substitute baby arugula for the watercress.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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