|Beach House Watermelon Salad
6 cups mixed field greens
1/2 cup thinly-sliced red onion
1/2 cup carrot curls (or shreds)
1/4 cup diced, toasted macadamia nuts
1/2 cup crumbled Gorgonzola cheese
Tony's Raspberry Vinaigrette
- or -
1/4 cup seedless raspberry jam
1/4 cup strawberry purée (fresh or frozen)
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1-1/4 cups salad oil (canola or vegetable)
salt and pepper to taste
In a small bowl, whisk all ingredients. Set aside. Yield: 2 -1/4 cups.
Toss greens in large bowl with just enough raspberry vinaigrette to coat the greens. (Store leftover vinaigrette in refrigerator.)
Divide greens into liberal portions on 4 plates. Garnish greens with Gorgonzola cheese, toasted macadamia nuts, red onion & carrot curls.
Remove rind from watermelon, cut into wedges and arrange around greens to create a star pattern.
Adapted from The Beach House Restaurant on Kauai