Ingredients
3
tbsp. of extra-virgin olive oil
1
tbsp. of red-wine vinegar
Freshly ground pepper, to taste
8
cups of watercress, tough stems removed, or mixed salad greens (5 ounces)
4
cups of diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
1/4
cup of very thinly sliced red onion, (1/4 small)
2
ounces of goat cheese, crumbled
1/2
cup of chopped hazelnuts, (2 ounces), toasted
Directions
1.
Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined.
2.
Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates.
3.
Top with goat cheese and hazelnuts to serve.
Columbus Restaurants
