Tom's Grilled Watermelon Salad with Honey Lime Vinaigrette

Tom's Grilled Watermelon Salad with Honey Lime Vinaigrette

Ingredients

• Seedless Watermelon
• Rub
• 1/4 cup brown sugar
• 1/4 teaspoon red pepper (cayenne)
• 2 teaspoons chili powder
• 1/4 teaspoon Kosher salt
• a few dashes of black pepper
• Honey Lime Vinaigrette
• 1 tablespoon (or more) honey
• 1 tablespoon fresh squeezed lime
• 1/3 cup olive oil
• 4 tablespoons Celias Traditional Dark Balsamic Vinegar
• Assembly
• feta cheese (or goat cheese or your favorite cheese)
• arugula or mixed greens
• pine nuts or sunflower seeds
• chopped parsley or cilantro
• Optional add-ins
• thinly sliced red onion, scallions, yellow pepper, edamame, balsamic glaze, thinly sliced jalapeños, etc.

Directions

1. Cut your watermelon into thick 1¼ to 1½ inch slices.
2. Use a large biscuit cutter to cut circular "watermelon steaks" from the center of each slice.
3. Cut up leftover watermelon and refrigerate for snacking.
4. Make the rub by combining brown sugar, red pepper, chili powder, salt and pepper in a small bowl. Mix with your fingers until incorporated.
5. Make dressing in a mason jar and shake to emulsify, taste and adjust for your preference of sweetness and heat.
6. Clean and oil your grill, heat to high. Once grill is hot carefully place watermelon steaks onto the grill. Allow to cook for 2 minutes or so, gently peek at the underside. Once you see grill marks, gently flip steaks over.
7. Once grill marks are achieved, remove the watermelon from the grill, place them atop arugula, sprinkle with cheese, pine nuts or sunflower seeds, vinaigrette and dressing and serve immediately.