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Watermelon Salad with Honey Chili Vinaigrette

YIELD: Makes 2 servings

INGREDIENTS

For Salad:

1/2 cup - watermelon, cut into 3/4" cubes

pinch of kosher salt

pinch of ground black pepper

1/2 cup - arugula

1/2 cup - frisee lettuce

For Vinaigrette:

1/4 cup - lime juice

1/8 cup - apple cider vinegar

4 T - honey

1/2 tsp. - minced garlic

1/8 tsp. - chili powder

1/2 tsp. - Dijon mustard

1/2 cup - olive oil

pinch of kosher salt

pinch of ground black pepper

1 T - fresh parsley, chopped

DIRECTIONS

Wash and remove the watermelon rind. Cut the watermelon to 3/4 inch size cubes. Sprinkle with salt and reserve on a bowl.

For the vinaigrette, gather a blender, and add the lemon juice, apple cider vinegar, honey, garlic, chili powder, mustard and olive oil.

Add the salt and pepper and fold in the fresh parsley.

To serve, place both lettuces in a bowl, and add 4 T of the vinaigrette. Mix well to combine.

Place the salad greens on a plate and scatter the watermelon pieces around the lettuce.

Recipe developed by Chef Wook Kang for the National Honey Board.