And the winner is....

As a sweet farewell to a really fun event season I want to offer you a recipe of one of the years best sellers. Originally done for a News Press article & photo shoot this little gem of a side dish has gone on to serve thousands of happy revelers this year.

photo by Chad Nassif, Firestone Wedding

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

Bed of Arugula

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 over arugula. 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.