For vinaigrette:
2 tbsp Champagne vinegar
2 tbsp extra virgin olive oil
Coarse salt and ground pepper to taste
1 cup (9 oz.) seedless watermelon, chilled and cut into bite-size pieces
2 cups (2 oz.) watercress leaves, washed and dried
2 oz Odyssey Feta cheese, cut in planks
½ oz (1 slice) red onion, thinly sliced
½ tsp poppy seeds
1
Combine vinaigrette ingredients in small bow I; whisk to combine. In medium bow I, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate.
2
Top with Feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.
Ingredients
For vinaigrette:
2 tbsp Champagne vinegar
2 tbsp extra virgin olive oil
Coarse salt and ground pepper to taste
1 cup (9 oz.) seedless watermelon, chilled and cut into bite-size pieces
2 cups (2 oz.) watercress leaves, washed and dried
2 oz Odyssey Feta cheese, cut in planks
½ oz (1 slice) red onion, thinly sliced
½ tsp poppy seeds
Directions
1
Combine vinaigrette ingredients in small bow I; whisk to combine. In medium bow I, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate.
2
Top with Feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.
