Watermelon purists can rejoice: The fruit *did not* come in contact with a warm pan or olive oil.
My simplified (and reduced-fat) variation of yesterday’s salad recipe includes tossing together diced watermelon, arugula, salad greens, feta cheese, and vinaigrette (a reduction of watermelon juice and balsamic vinegar with cracked black pepper), with a sprinkling of slivered almonds on top.
A warm, crusty baguette and chilled Sheldrake Point 2007 Riesling were good accompaniments.
[Note @counternotions: No pics. :) ]
“Pan-seared watermelon with peppery arugula, anyone?”
Today’s festivities include making this sautéed watermelon, arugula & almond salad (recipe spotted in Wednesday’s Chicago Tribune).
To sip with it: Finger Lakes Riesling.
Other wine suggestions?