Pickled Watermelon and Goat Cheese Salad

Serves 4.

1/4 of a large seedless watermelon, cut into 1 inch cubes (about 3 c. cubes)

1 small shallot, minced

1/4 tsp ground coriander

juice from 2 medium limes

1 tsp honey

1/4 c. white wine vinegar

1/4 c. olive oil

kosher salt

black pepper

1 large cucumber, peeled and thinly sliced lengthwise

4 oz. fresh goat cheese

Make the dressing: vigorously whisk together honey, vinegar, olive oil, shallot, coriander, lime juice, and honey. Taste, and season with salt and pepper as desired. Pour over cubed watermelon in a large bowl, cover, and refrigerate for 1 hour.

Lightly salt cucumber slices and place in a strainer over a large bowl. Let sit for 20 minutes, then wipe dry.

To assemble salad, place watermelon cubes on each of 4 plates, then top with slightly curled slices of cucumber. Dot each plate with 1 oz. goat cheese, then sprinkle with fresh black pepper.

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