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Sides: Watermelon, Mâche & Pecan Salad




Source of Recipe


southernliving .com


Recipe Introduction


Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for mâche – it’ll work just fine.




List of Ingredients




3/4 cup chopped pecans
5 cups seedless and cubed watermelon
1 (6-oz.) package mâche, thoroughly washed
Pepper Jelly Vinaigrette (recipe below)
1 cup crumbled Gorgonzola cheese


Recipe



1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

SERVES 6-8


---Pepper Jelly Vinaigrette---

1/4 cup rice wine vinegar
1/4 cup pepper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil


1. Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.

YIELD: 3/4 Cup