Best Watermelon And Blue Cheese Salad Recipes

BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD

Steps:

• Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
• Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
• Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
• Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
• Serve with Jicama and Watermelon Salad.
• Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

WATERMELON AND BLUE CHEESE SALAD

Steps:

• Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
• Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

SAVORY WATERMELON AND BLUE CHEESE SALAD

Steps:

• Cut watermelon into 1 inch chunks.
• Place watermelon chunks in large bowl. In small bowl, whisk vinegar, oil, 1/4 tsp salt, and 1/4 tsp pepper; drizzle over watermelon.
• Add blue cheese and toss gently.

WATERMELON AND BLUE CHEESE SALAD RECIPE - (4/5)

Steps:

• Place watermelon pieces in a large bowl and crumble the blue cheese over the watermelon. In a bowl combine shallot and vinegar. Let stand 10 minutes. Whisk in oil and thyme until well blended. Season to taste with salt and pepper. Drizzle the dressing over the watermelon and blue cheese. Sprinkle with roasted pine nuts. Serve immediately.

SAVORY WATERMELON AND BLUE CHEESE SALAD

Steps:

• Cut watermelon in half crosswise. Place each piece, cut side down, on cutting board and cut in half from top to bottom. Cut each piece lengthwise into 3 wedges. Cut off peel from each piece and cut each piece into 1/2-inch-thick triangles.
• Place watermelon triangles in large bowl. In small bowl, whisk vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; drizzle over watermelon salad. Add blue cheese and toss very gently to coat. To serve, divide among 12 large paper cups or small bowls, or decoratively arrange on large serving platter.