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