Title: Spring Salad of Watermelon, Watercress, And Scallions with A
Categories: Cklive20, Pdate
Yield: 1 servings

-------------------------SHALLOT-CITRUS VINAIGRETTE-------------------------
3 tb Minced shallots
2 ts Grained Dijon mustard
1 ts Honey; or to taste
2 tb Rice wine vinegar
2 tb Apple cider vinegar
1 tb Blood orange juice; (or
-regular orange
; juice)
1 tb Lemon juice
1 tb Lime juice
1/2 c Olive oil
1/2 c Peanut oil
Salt
1/2 ts Sesame oil
3 tb Sesame seeds
4 c Seeded watermelon pieces
-about 1- inch in
; size
6 c Watercress leaves; (about 1
-bunch)
1/4 c Italian parsley leaves
1/2 c Scallions; sliced
1/2 c Fresh chervil tops; (or
-fresh oregano)
Black pepper

Make the vinaigrette: In a small non-reactive 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 1/2 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 servings

Converted by MC_Buster.

Per serving: 2159 Calories (kcal); 232g Total Fat; (93% calories from fat);
7g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 46 Fat; 1/2
Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9375

Converted by MM_Buster v2.0n.