Ingredients
Scale
For the champagne vinaigrette:
- 1/4 cup champagne vinegar
- 2 Tablespoons real maple syrup
- 1/4 teaspoon garlic powder
- 1 teaspoon or so of fresh grated ginger root
- Fresh ground black pepper
- 1 – 2 Tablespoons extra virgin olive oil
For the salad:
- Watermelon
- English cucumber
- Feta cheese block
- Mint Leaves & edible flowers, for garnish
Instructions
- In a small bowl, whisk together all the ingredients for the vinaigrette except the olive oil. While whisking, drizzle the olive oil in a thin stream into the dressing.
- Cut the watermelon, cucumber, and feta cheese into equal size cubes about 3/4 inch thick. I started with the watermelon and once I had a nice cube about the right size, I used that as a measuring device to get the rest of the cubes the same size.
- Arrange the cubes into a 9×9 inch square, interchanging watermelon, cucumber and feta (using more watermelon than the other two). Add two more squares of nine cubes on top of that square.
- Whisk the vinaigrette a bit and drizzle over top. Garnish with mint leaves and/or edible flowers.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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