Sunday, May 4, 2008

Watermelon and Goat Cheese Salad

May 2008, Food and Wine.

This was an absolute accident. I had peppered goat cheese. The watermelon was sitting on the counter, as was the olive oil, lemon juice, etc. I tried it with the light and the heavier olive oil. I thought the heavier offered more contrast.

I just did a quick mini mix, leaving out the pepper since it was in the goat cheese. Love at first bite. Again...I didn't have full servings, just some pieces with the mix. Yummy.

In Turkey, this popular salad is often made with Tulum cheese, a ubiquitous goat-and-lamb’s-milk cheese. Defne KoryĆ¼rek opts to make her version using creamy fresh goat cheese sprinkled with crunchy little nigella seeds (also called black onion seeds), which add a nutty, peppery flavor.
1 pound seedless watermelon chunks, cut into small slabs
6 ounces fresh goat cheese, cut into 12 rounds
1/4 teaspoon finely grated orange zest
1 teaspoon nigella seeds
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Arrange the watermelon slabs on 6 plates and top with the fresh goat cheese rounds. Sprinkle all over with the orange zest and nigella seeds.

In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

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