- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1/8 large watermelon, cut into 6 1-inch planks
- 2 cups baby arugula
- 4 ounces chèvre
- 2 tablespoons olive oil
- Black pepper
- Fleur de sel
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.
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 chèvre over the watermelon, and season with cracked black pepper and fleur de sel. Drizzle with olive oil.
Using a crème brulée torch, melt and brown the chèvre quickly over the watermelon. Drizzle with balsamic syrup, and serve.
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