Page 8 - Duval's E-news Magazine August 2019

Mouthwatering Watermelon Salad w/ Goat Cheese
* To prepare the Cucumber/Pomegranate Reduction, place 8 oz. pomegranate juice and 4 oz. sugar in a metal sauce pan on medium heat. Bring to a boil, reduce to a simmer until reduced by 75%. Chill. ** To prepare the Spiced Pecans, place 8 oz. of shelled pecans in a large bowl with 4 oz. of butter, 2 oz. of sugar, 1/2 oz. of salt, and 1/4 tsp. cayenne pepper. Toss through to incorporate. Bake in a 325o oven for 30 - 35 minutes.
• Rinse the bibb under cold running water to remove sediment and dirt from the leaves.
• Pat the lettuce dry with a paper towel and place in a large metal bowl with the olive oil, salt and pepper to taste. Toss to incorporate. • Dice the watermelon and cucumber into 1/4 inch cubes and place to the side.
• Divide the lettuce onto 4 plates or salad bowls.
• Sprinkle the remaining ingredients over the top of the lettuce, allowing them to fall naturally. Adjust accordingly to get even dispersement over the four salads.
• Drizzle the pomegranate reduction over the top of each salad and serve.
If you have some watermelon and blue- berries remaining, consider making a fun summer drink for your guests. I recommend a Watermelon & Blueberry Mojito! It’s still hot out, and this is a great summer cooler!
Ingredients
- 2 ea Heads of Bibb Lettuce
- 1/2 Medium Size Watermelon - 1 pint Blueberries
- 4 oz. Goat Cheese
- 8 oz. Spiced Pecans **
- Cucumber/Pomegranate
Reduction *
- Extra Virgin Olive Oil - Salt & Pepper
Serves 4
Cheers, Nils