Recipe Details

Ingredients

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons orange juice

• 1 tablespoon red-wine vinegar

• ¼ teaspoon salt

• Freshly ground pepper, to taste

• 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)

• 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)

• 2 ounces goat cheese, crumbled

• 1/4 cup very thinly sliced red onion, (1/4 small)

• 1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Description

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Tips:

 Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.