Peppered Watermelon Salad


  1. Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet, and bake for 5-7 minutes or until lightly toasted and fragrant. Cool on a wire rack for 15 minutes or until completely cool.

  2. Make vinaigrette by whisking together all ingredients (minus oil). Gradually add oil in a slow, steady stream. whisking until blended.

  3. Combine watermelon and mache in a large bowl. Add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese. Enjoy!

Ingredients for Salad

  • 5 cups watermelon seeded and cubed

  • 1 6 oz. package mache also good with spring mix

  • 3/4 cup chopped pecans

  • 1 cup Gorgonzola cheese crumbled

  • Pepper jelly binaigrette

Ingredients for Vinaigrette

  • 1/4 cup rice wine vinegar

  • 1/4 cup pepper jelly

  • 1/4 cup vegetable oil

  • 1 tbsp fresh lime juice

  • 1 tbsp grated onion

  • 1 tsp Salt

  • 1/4 tsp pepper