Shallot & Spring Pea Watermelon Salad

There are a hundred ways to eat a watermelon salad, but this girl likes to pair hers with crispy prosciutto, jalapeños or snap peas.

Feeling frisky?
Add them all!

No matter what you decide to do, please PLEASE please stop cutting your watermelons all sketchy-like.

Because the things that I have seen… 🤪

SO, rule number when one cutting a big ROUND fruit is to find a flat edge so that slippery little bugger doesn’t keep rolling around on you.

And rule number two: WATCH THOSE FINGIES.

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here’s what you’ll need

• watermelon, peeled and cubed

• shallot, thinly sliced

• feta cheese

• snap peas, sliced

• pea shoots

• balsamic reduction

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 1 tbsp honey

• salt

• pepper

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here’s what you’ll need to do

Make your vinaigrette by putting balsamic vinegar, extra virgin olive oil, honey and a pinch of salt and pepper in a jar.
Add a tightly fitted lid and shake it like a polaroid picture.
Set aside.

Drizzle a healthy glug of reduced balsamic on a plate.

Pile watermelon cubes on top.
Sprinkle with thinly sliced shallot rings (don’t skip this step, it’s SO GOOD).
Top with a handful of sliced snap peas (or whatever else you want), and a creamy, flavorful cheese like goat or feta (which is what we used).

Generously drizzle with your balsamic vinaigrette and season with fresh cracked salt and pepper.

Top with pea shoots (or any other type of flavorful green).
Heck, maybe you want to dress that part up, too.

And enjoy!