Watermelon Salad Recipe With Vidalia-Onion Vinaigrette

Name: Watermelon Salad Recipe With Vidalia-Onion Vinaigrette
Cook time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons finely chopped Vidalia onion; 2 tablespoons Champagne vinegar; 2 teaspoons honey; Pinch sea salt; ⅔ cup canola oil; Four 2-inch-thick slices of ripe watermelon; Sea salt; Freshly ground black pepper; 2 ripe avocados--halved, peeled and pits removed; 4 ounces chèvre (French goat cheese); 8 basil leaves

By Kaitlyn Goalen/July 11, 2012 9:10 pm EST

To learn more about this recipe, see our related story, Salad Spinner, in Tasting Table's National edition.

Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC

Watermelon Salad With Vidalia-Onion Vinaigrette

5 from 1 ratings

See a recipe for Watermelon Salad with Vidalia-Onion Vinaigrette from Ashley Christensen, Poole's Diner, Raleigh, NC

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 5 minutes

Ingredients

Vidalia-Onion Vinaigrette
2 tablespoons finely chopped Vidalia onion
2 tablespoons Champagne vinegar
2 teaspoons honey
Pinch sea salt
⅔ cup canola oil
Salad
Four 2-inch-thick slices of ripe watermelon
Sea salt
Freshly ground black pepper
2 ripe avocados--halved, peeled and pits removed
4 ounces chèvre (French goat cheese)
8 basil leaves

Directions

In a medium bowl, add the Vidalia onion, vinegar, honey and salt and let sit for 20 minutes. Slowly whisk in the canola oil until the mixture is emulsified 2. Place a watermelon slice on each plate and season with salt and pepper. Thinly slice each avocado half, maintaining each half's natural shape. Season each half with sea salt and cracked pepper. Place one of each seasoned half on top of each watermelon slice.
Crumble an ounce of chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the Vidalia-onion vinaigrette over each plate and serve.

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