French In A Flash: Watermelon, Arugula, Chevre Salad Recipe

1. 1

   Make a balsamic syrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for it to reduce and have a thick, running consistency-about 5 minutes. Set aside, as it will thicken further as it cools.

2. 2

   Assemble each salad on its plate. First some arugula, then a slice of watermelon, then some arugula, another slice of watermelon, argula, then watermelon again. Crumble the chevre over the watermelon, and season with cracked black pepper and fleur de sel. Drizzle with olive oil.

3. 3

   Using a creme brulee torch, melt and brown the chevre quickly over the watermelon. Drizzle with balsamic syrup, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.