Watermelon with Pistachio Crusted Goat Cheese Medalions Dressed with Local Honey, Mint and Lime
Featured in this week's Santa Barbara News Press and has already enjoyed quite a successful coming out at many tastings to RAVE reviews!! The dressing is really great!
Watermelon with Pistachio Crusted Goat Cheese Medallions Dressed with
Local Honey, Mint and Lime
Served 6-8
Quick, easy and quintessentially summer fare; this is an impressive presentation as well.
For the Local Honey, Mint and Lime Dressing;
2 tbl. lime juice (about 2 limes)
2 tsp. white wine
1.5 tsp. white wine vinegar
2 tsp. Santa Barbara honey
¼ tsp. pink peppercorns, crushed with the side of a knife
Pinch of salt
½ shallot, minced
1 tbl. mint, minced
¼ cup olive oil
6 oz. log chevre (goat cheese) very cold
¼ cup shelled pistachio nuts
1.5 quarts cubed, seedless watermelon
¼ red onion, thin sliced
¼ cup shelled pistachios, garnish
8 mint leaves or sprigs, garnish
Whisk together the dressing ingredients to emulsify. Chop the pistachio nuts. Roll the goat cheese in the nuts pressing firmly & refrigerate till ready to cut. Spread your watermelon onto a salad platter. Top with the thin sliced red onions.
To slice the goat cheese it’s important that it’s nice & cold, use a thin knife, fishing line or dental floss and cut medallions. Arrange those on the watermelon then drizzle all with the dressing. Garnish with additional pistachios & mint.
Served 6-8
Quick, easy and quintessentially summer fare; this is an impressive presentation as well.
For the Local Honey, Mint and Lime Dressing;
2 tbl. lime juice (about 2 limes)
2 tsp. white wine
1.5 tsp. white wine vinegar
2 tsp. Santa Barbara honey
¼ tsp. pink peppercorns, crushed with the side of a knife
Pinch of salt
½ shallot, minced
1 tbl. mint, minced
¼ cup olive oil
6 oz. log chevre (goat cheese) very cold
¼ cup shelled pistachio nuts
1.5 quarts cubed, seedless watermelon
¼ red onion, thin sliced
¼ cup shelled pistachios, garnish
8 mint leaves or sprigs, garnish
Whisk together the dressing ingredients to emulsify. Chop the pistachio nuts. Roll the goat cheese in the nuts pressing firmly & refrigerate till ready to cut. Spread your watermelon onto a salad platter. Top with the thin sliced red onions.
To slice the goat cheese it’s important that it’s nice & cold, use a thin knife, fishing line or dental floss and cut medallions. Arrange those on the watermelon then drizzle all with the dressing. Garnish with additional pistachios & mint.
