Watermelon, Arugula and Goat Cheese Salad
This fresh watermelon, arugula and goat cheese salad is perfectly balanced in flavor and pairs well with any summer recipe! From peppery arugula to creamy goat cheese and sweet juicy watermelon- yum!
Ingredients
- 5 oz arugula (about 6 cups)
- 3 cups watermelon , cut into cubes
- ½ cup sliced almonds
- 4 oz crumbled goat cheese
- 6 tablespoons balsamic glaze (or 1 cup of balsamic vinegar) - see notes
- ½ tablespoon Maldon salt (optional)
Instructions
- Cut the watermelon into bite sized cubes if not already prepared. Set aside.
- Add the sliced almonds to a large pan set over medium heat. Toast the almonds in the pan for about 5 minutes, stirring occasionally. The almonds will become fragrant and begin to brown. Remove from heat and set aside.
- Assemble the salad. Layer the arugula, watermelon, almonds, and goat cheese in the serving dish of your choice. Drizzle the balsamic glaze on top of the salad in a zigzag motion.
- Sprinkle with a tiny pinch of Maldon salt if desired and enjoy.
Notes
To make your own balsamic glaze bring 1 cup of balsamic vinegar to a simmer. Simmer for 20-30 minutes stirring occasionally, until reduced by volume in half. During the last 10 minutes, keep a close eye on it as it will be thicker and can burn. Once the vinegar begins to thicken, remove from heat. It will continue to thicken as it sits.
To serve salad in individual bowls add roughly 1 large handful of arugula, ½ cup of watermelon, 1 ½ tablespoons of almonds, 1 ½ tablespoons of crumbled goat cheese and a drizzle of balsamic glaze to each bowl.
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