Pink moscato soaked watermelon, baby lettuce & goat cheese crunchy toast salad
Indulge in the perfect summer salad with pink moscato-infused watermelon, delicate baby lettuce, tangy goat cheese, and crunchy toast. A flavor explosion awaits!
Ingredients:
- 5 cups baby lettuce mix
- 5 cups arugula leaves
- 1/4 red onion cut into half, thin sliced
- 2 cups watermelon cut into 1/2" cubes, soaked in pink moscato (I used "Barefoot") for at least 3 hours, refrigerated
- 1/3 cup toasted pumpkin seeds
- 10 pieces whole grain bread
- butter
- clove garlic
- 1 packet soft goat cheese
- 1/4 cup Parmesan cheese flakes
- 30 cilantro leaves
- 1.5 tablespoons pomegranate syrup
- 1/8 cup orange muscat champagne vinegar (I used "traders Joe")
- 1/8 cup extra virgin olive oil (good quality)
- 1/3 teaspoon salt
- Pinch ground black pepper
Instructions:
- place all the components in a container with a lid. shake vigorously until they are thoroughly mixed.
- lightly heat the bread for about a minute to a minute and a half, take the garlic clove and gently rub it over the toasted bread. smear butter and goat cheese between each pair of bread slices, then use a small round cookie cutter with a 1-inch diameter to create mini circular sandwiches. heat a pan, pour a bit of olive oil or butter, and cook the goat cheese bites until they turn crispy.
- assemble the dish: right before presenting the salad, drizzle the dressing over it and carefully toss. transfer to a serving dish, place 4-5 crispy goat cheese toasts on each plate, sprinkle with toasted pumpkin seeds, Parmesan cheese shavings, and cilantro leaves. Enjoy your meal!
- If you wish to prepare ahead of time, store the salad greens separately from the diced watermelon in the refrigerator. mix the dressing components in a container, combine right before serving to prevent the veggies from becoming mushy and losing their crispness.
Summary:
- Calories: 1936 kcal
- Fat: 115 g
- Protein: 91 g
- Carbs: 144 g
- Potassium: 1915 mg
- Magnesium: 551 mg