Recipe From: The Fire Hub
2 tbsp dijon mustard
2 tbsp garlic, roasted and chopped
2 tbsp shallots, minced
1 lime, zested
1 cup + 1 tbsp champagne vinegar
1 cup + 6 tbsp olive oil
1 lb watermelon
2 heirloom tomatoes
1/2 cup cotija cheese
3/4 cup arugula or purslane
Make a basic vinaigrette by mixing together 6 tbsp olive oil, dijon mustard, garlic, minced shallots, and 1 tbsp champagne vinegar. This can be made a day ahead of time and stored in the fridge.
Cut watermelon into one-inch cubes, and mix with lime zest, remaining olive oil and champagne vinegar, and leave in a covered bowl in the fridge to marinate for one day.
In a small bowl, toss 3/4 cup of the vinaigrette with the arugula.
Slice heirloom tomatoes 1/4 inch thick, and top each slice with some marinated watermelon and a pinch of arugula vinaigrette.
Serve with shaved cotija cheese on top, and optionally garnish with additional lime zest and flaky sea salt.
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