FOR THE VINAIGRETTE
½ cup balsamic vinegar
Recommended Videos
2 cups olive oil
1 teaspoon garlic, minced
1 tablespoon Italian parsley, chopped
1 tablespoon basil, chopped
1 teaspoon shallots
2 tablespoons sugar
1. Combine all ingredients. Set vinaigrette aside.
FOR THE SALAD
18 to 20 large leaves greens
6 small leaves greens
sage flatbread, cut into strips
3 cups watermelon, diced
1 cup mozzarella or feta, diced
balsamic vinaigrette
½ cup sliced almonds, toasted
2 tablespoons basil, sliced
1. Lay out greens, including a small leaf in the center, on plates.
2. Lay out bread in a triangular pattern in between greens.
3. In a bowl, combine watermelon, mozzarella and vinaigrette. Place in center of plate.
4. Sprinkle toasted almonds and sliced basil on top.
YIELD: 6 Servings