Millcroft Inn & Spa’s Watermelon & Goat Cheese Salad

Nothing says summer like a refreshing watermelon and goat cheese salad. It’s a twist on a classic Caprese using watermelon in place of tomato, and goat cheese instead of mozzarella. This recipe is a little bit of savory along with sweet courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. Now how do you pick the perfect watermelon for this salad? The heavier the watermelon, the better. Not bigger! You can also knock on it as a good watermelon should be firm and your hand should bounce right back.

Watermelon & Goat Cheese Salad

Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Serves 4 people

Ingredients:

880 g Seedless watermelon
300 g Seedless yellow watermelon
160 g Goat cheese 
60 g Extra virgin olive oil
2 Lemons
2 Limes
40 g Thai basil
5 g Kosher salt
3 g Black pepper

Method:

1. Peel and slice the seedless watermelon and seedless yellow watermelon.
2. Place watermelon in a vacuum bag add Thai basil, lemon zest and lime zest. Seal and keep overnight in the fridge.
3. Open the vacuum bag remove the Thai basil and dice 2 cm cubes of the seedless watermelon and yellow watermelon.
4. Juice the lemon and lime, place in a mixing bowl, add extra virgin olive oil, and salt and pepper.