Author Notes
A fresh garden mix of arugula, baby lettuce red onion thin slices, coated in Pomegranate Citrus Champagne vinaigrette dressing, with overnight Pink Moscato soaked watermelon cubes, roasted pumping seeds and bites of whole grain toast with garlic butter and goat cheese that adds some crunchiness to the salad, sprinkled with Parmesan cheese flakes. —Semadar Gordel
Ingredients
- For the Salad:
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5 cups
baby lettuce mix
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5 cups
arugula leaves
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1/4
red onion cut into half , thin sliced
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2 cups
watermelon cut into 1/2" cubes, soaked in pink moscato (I used "Barefoot") for at least 3 hours, refrigerated
-
1/3 cup
toasted pumpkin seeds
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10 pieces
whole grain bread
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butter
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clove
garlic
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1 packet
soft goat cheese
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1/4 cup
Parmesan cheese flakes
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30
cilantro leaves
- For the Pomegranate Citrus Champagne vinaigrette dressing:
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1.5 tablespoons
pomegranate syrup
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1/8 cup
orange muscat champagne vinegar (I used "traders Joe")
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1/8 cup
extra virgin olive oil (good quality)
-
1/3 teaspoon
salt
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Pinch
ground black pepper
Directions
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add all the ingredients into a jar with a lead. shake well till combined.
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toast the bread just for a 1-1.5min, take the garlic clove and rub it into the toasted bead. spread butter and goat cheese between each couple of bread slices, and with a 1" round cookie cutter cut small round bites from each sandwich. preheat a pan, add few drops of olive oil or butter, and toast the goat cheese bites until it gets crispy.
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combine the dish: just before serving the salad, pour the dressing over the salad and gently mix. put in a serving plate, add 4-5 crunchy goat cheese toast to each serving plate, sprinkle toasted pumpkin seeds on top, sprinkle Parmesan cheese flakes and cilantro leaves. Bon apetit!
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If you want to prepare in advance, keep the salad green mix separately from the watermelon cubes, refrigerated. mix the dressing ingredients in a jar, combine just before serving otherwise the vegetables will get soggy and will loose their freshness.
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