Watermelon and Beet Salad:
4-5 beets, cubed
1-2 cups of largely cubed watermelon
1 oz goat cheese, crumbled
1 large handful of pea shoots or some type of green
1 handful of pistachios
1 sprig of thyme, leaves removed
1 tbsp Champagne Vinegar or
Orange Muscat Champagne Vinegar at TJ's (I used balsamic Vinegar)
1 tsp - tbsp extra virgin olive oil
salt and pepper to taste
To make the dressing, put the thyme leaves, salt, pepper and vinegar in a bowl. Whisk in the olive oil in a stream till combined. Add to the rest of the salad and toss to combine. Add a touch of cracked black pepper on top at the very end.
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