Thursday, August 7, 2014

Watermelon and Blueberry Salad with Goat Cheese

After making the blueberry pie I wrote about earlier this week, we still had quite a few blueberries on hand, plus some watermelon, so I decided to make this salad.

One of the best things I liked about this salad was the interplay between the watermelon and the goat cheese. Chèvre is a common type of goat cheese you can find in most grocery stories, usually sold formed into a little log. It's fairly soft, although solid enough that it can be crumbled (carefully) into salads. When mixed with juicy watermelon and dressing of this salad, the cheese breaks down a bit, creating a wonderfully tangy, creamy coating.

Watermelon and Blueberry Salad with Goat Cheese

Serves 3

About 2 cups 1-inch seedless watermelon cubes
1 cup fresh blueberries
2 cups arugula leaves
1/3 cup unsalted roasted shelled pistachios
1/3 cup crumbled Chèvre goat cheese
2 tbsp. chopped fresh spearmint

2 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
Salt and freshly ground black pepper, to taste

In a large bowl, combine the watermelon, blueberries, arugula, pistachios, goat cheese and mint. Whisk together the dressing ingredients and pour over the salad. Toss to combine until the dressing and watermelon juice soften the goat cheese a bit, coating the salad ingredients.

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