Make It: Grilled Watermelon Salad

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1/3 cup balsamic vinegar
1 teaspoon honey
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup canola oil
1 pound seedless watermelon, cut into ¾-inch thick wedges
1/4 cup chopped English cucumber, seeds removed
1/4 cup pine nuts, toasted to golden brown
1/2 cup feta crumbles
2 cups loosely packed mâche or baby spinach

To make the dressing, combine the balsamic vinegar, honey, vanilla extract, salt and pepper in a blender. With the blender running, slowly add the canola oil in a thin stream. Refrigerate the dressing until ready to serve. Meanwhile, place the watermelon slices on a hot barbecue grill and cook for two minutes. Turn the watermelon and cook for an additional minute. Remove from the grill and refrigerate until ready to serve. To serve, place the watermelon wedges on a platter and top with the chopped cucumber. Sprinkle the pine nuts and feta over the watermelon and cucumber. In a small bowl, toss the mâche or spinach with a little of the dressing and place the greens on top of the watermelon. Drizzle the extra dressing over the salad. Serves 6.