Watermelon Salad -Food and Wine Festival – Epcot
A salad made with with fresh watermelon, arugula, pickled onions and a Basalmic glaze
Ingredients
Balsamic Vinaigrette
Pickled Onions
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.
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