WATERMELON, MECHE, AND PECAN SALAD

WATERMELON, MECHE, AND PECAN SALAD image

Yield 6-8 people

Number Of Ingredients 4

3/4 cups chopped pecans
5 cups seeded and cubed watermelon 1 (6oz.) package mach (I use baby arugula) thoroughly washed.
Pepper Jelly Vinaigrette
1 cup crumbled Gorgonzola cheese

Steps:

1. Preheat oven to 350 degrees. Arrange pecans in single layer on baking sheet, and bake at 350 for 5-7 min. or until lightly toasted and fragrant. Cool on a wire rack 15 min. or until completely cooled. 2. Combine watermelon and mache in a large bowl; add vinaigrette tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese. Pepper Jelly Vinaigrette Makes 3/4 cup Prep time 10 min. 1/4 cup rice wine vinegar 1/4 cup pepper jelly 1 Tbsp. fresh lime juice 1 Tbsp. grated onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup vegetable oil 1. Wisk together first 6 ingredients. Gradually add oil in slow, sturdy stream, whisking until blended