Watermelon And Goat Cheese Salad With A Verbena Infused Vinaigrette

1. 1

   Roughly chop the verbena and place in a mortar and add the olive oil and the coarse salt. Grind for about 10 minutes and let it sit for about 1 hour at room temperature.

2. 2

   Cut the watermelon into cube and place in a salad bowl in the refrigerator.

3. 3

   Place the pistachios in a pan and on low heat toast them for 5 minutes.

4. 4

   Remove the pistachios from the pan and chop them roughly. Set aside in a small bowl

5. 5

   Crumble the goat cheese.

6. 6

   Take the olive oil and verbena mix and put it through a small mixer. When completely mixed add the vinegar. Mix again.

7. 7

   Take the watermelon out of the fridge, add the goat cheese, drizzle the vinaigrette, sprinkle the pistachios and finish with Maldon sea salt and pepper. Mix and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.