(printable recipe) - Serves 4.
4 C Chopped Watermelon, 1" pieces, refrigerated & cold.
1 Ball Fresh Buffalo Mozzarella (If you can get your hands on Burrata, sub that), drained & roughly torn.
Small Handful of Marcona Almonds.
Small Handful Fresh Basil.
1 C Creme Fraiche.
4 Tbsp Local Organic Honey.
Coarse Sea Salt.
What to Do:
First, toss the watermelon with a good pinch of salt and place back in the fridge until ready to use.
Next, mix the creme fraiche and the honey together in a bowl until well blended. Adjust to taste. You want it fresh yet slightly sweet.
Lastly, drizzle or spoon the dressing onto a plate, topping with the rest of the ingredients, finishing with the torn mozzarella (or beautiful burrata) and basil.
And that's it!
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