Composed Salad of Watermelon, Feta and Farmer’s Market Greens with Citrus Dressing

Watermelon gives this salad summer freshness and burst of lively color

Add Grilled Parchment Steamed Salmon to make a delicious meal

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2014 Pietro Family Cellars My Angelina White Wine, Napa Valley

PREP TIME: 15 minutes COOKING TIME: 8 minutes TOTAL TIME: 23 minutes

INGREDIENTS

Wash salad greens. Twice wash if from Farmer’s Market. Spin or towel dry greens.
Peel shallots and thinly slice.
Cut watermelon into ¾” bite-size cubes. Remove seeds.
Toast pine nuts: Spread a layer in a dry, small frying pan and toast over medium-low heat for 5 minutes, shaking pan frequently, until nuts are delicately golden, with rich toasty aroma. Remove from pan to cool. Crumble the piece of Feta cheese.
Make Citrus Salad Dressing: See recipe.

Place individual portions of salad mix on salad plates. Arrange shallots, watermelon cubes, and Feta cheese over the salad, then drizzle with Citrus Salad Dressing. Sprinkle toasted pine nuts, Chardonnay Finishing Sea Salt and Meyer Lemon Tellicherry Pepper on top.

TO SERVE: WITH SALMON AS A SUMMER MEAL

Prepare Grilled Parchment Steamed Salmon: See Recipe
Place finished salad on serving platter.
Add salmon to salad: Cut salmon into 2”x 3” pieces and place around edge of the lettuce leaves.

1½ lbs. Farmer’s Market greens or 2 bags 10 oz. spring lettuce mix
2 shallots, medium size
1 medium-sized watermelon
3 oz. raw pine nuts, unsalted
6 oz. Feta cheese, piece (Prefer piece; pre-crumbled feta can be dry and lacking in flavor.)
Citrus Salad Dressing (See recipe for ingredients.)