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Watermelon, Green Peppercorn and Rosemary Salad
Recipe courtesy of Inn at Thorn Hill
| Yield : Serves 4-6 |
Ingredients
- Pickled Onions . . .
- 1/2 red onion, diced
- 1 Tbs. olive oil
- pinch of salt & pepper
- 1/4 cup red wine or raspberry vinegar
- 1 1/2 tsp. sugar
- Mix Together . . .
- 1/2 tsp. dijon mustard
- 2 tsp. green peppercorns
- 1/4 cup olive oil
- 1 Tbls. fresh rosemary
- 1/2 tsp. salt
- Add . . .
- 1 1/4 lb. seedless watermelon, rind removed, and cut into 1" dice the cooled pickled onions (see above)
Preparation
Pickled Onions . . .
Heat olive oil, add onion, salt and pepper, sauté briefly. Add vinegar and sugar. Sauté one minute and set aside to cool.
Serve as an accompaniment to grilled shrimp, salmon or chicken. Feta cheese, gorgonzola, or goat cheese goes nicely with it, as well.
Heat olive oil, add onion, salt and pepper, sauté briefly. Add vinegar and sugar. Sauté one minute and set aside to cool.
Serve as an accompaniment to grilled shrimp, salmon or chicken. Feta cheese, gorgonzola, or goat cheese goes nicely with it, as well.
