Watermelon Salad Recipe from the Food and Wine Festival at Epcot

    The Epcot International Food & Wine Festival is an annual food festival at Epcot, in the Walt Disney World Resort in Bay Lake, Florida. It runs typically from late September to mid-November, though in recent years the start date has moved forward to late August.

    Around the World Showcase, special booths featuring food and drinks from various nations are put up. 
    Since the festival’s inception in 1995, the events, themes, and corporate sponsors have evolved.
    The main event is free with park entrance, but food and drinks must be purchased individually. 
    Concerts, book signings, and demonstrations have been among the events. 
    Certain special events need the purchase of separate entrance card.
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    Print Recipe
    Watermelon Salad -Food and Wine Festival - Epcot
    A salad made with with fresh watermelon, arugula, pickled onions and a Basalmic glaze
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    Course Appetizer, Side, Snack
    Cuisine Greek
    location Epcot, Food and Wine
    Servings
    Ingredients
    Balsamic Vinaigrette
    Pickled Onions
    Course Appetizer, Side, Snack
    Cuisine Greek
    location Epcot, Food and Wine
    Servings
    Ingredients
    Balsamic Vinaigrette
    Pickled Onions
    Votes:
    Rating:
    You:
    Rate this recipe!
    Instructions
    Balsamic Vinaigrette
    1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender.
    2. Blend until well combined.
    3. With blender running, slowly drizzle in olive oil.
    4. Blend until thickened.
    5. Season to taste with salt and pepper.
    Pickled Onions
    1. If using frozen raspberries, thaw.
    2. Puree raspberries in a food processor.
    3. Pour puree through a fine-mesh sieve.
    4. Discard seeds; set puree aside.
    5. Combine raspberry puree, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat.
    6. Simmer 5 minutes, stirring to dissolve salt and sugar.
    7. Add onions; stir to coat, then remove from heat.
    8. Set aside 20 minutes.
    Watermelon Salad
    1. Divide watermelon among plates.
    2. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.
    3. Top each portion of watermelon with arugula.
    4. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta.
    5. Drizzle with balsamic glaze. Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.