Recipe - Spring Salad Of Watermelon Watercress And Scallions With A

SHALLOTCITRUS VINAIGRETTE
3 tablespoon Minced shallots
2 teaspoon Grained Dijon mustard
1 teaspoon Honey; or to taste
2 tablespoon Rice wine vinegar
2 tablespoon Apple cider vinegar
1 tablespoon Blood orange juice; (or
regular orange
; juice)
1 tablespoon Lemon juice
1 tablespoon Lime juice
One half cup Olive oil
One half cup Peanut oil
Salt
One half teaspoon Sesame oil
3 tablespoon Sesame seeds
4 cup Seeded watermelon pieces
about 1 inch in
; size
6 cup Watercress leaves; (about 1
bunch)
One fourth cup Italian parsley leaves
One half cup Scallions; cut or sliced up
One half cup Fresh chervil tops; (or
fresh oregano)
Black pepper

Make the vinaigrette: In a small nonreactive bowl or food processor, place
the shallots, mustard, honey, vinegars, and fruit juices and whisk or
process. Slowly incorporate the oils, teaspoon by teaspoon until
emulsified. Add salt and pepper to taste.

In a small saute pan heat the sesame oil until just below the smoking
point. Add the sesame seeds and cook until the oil colors slightly. Drain
the oil and reserve the seeds.

In a large bowl combine One half of the sesame seeds, the watermelon,
watercress, parsley, scallions, and chervil and toss with the vinaigrette
to taste. Divide the greens between 6 or 8 individual salad plates and
place the watermelon pieces on top. Sprinkle with the reserved sesame seeds
and serve immediately.

Yield: 6 to 8