In this watermelon and goat cheese salad, the contrasting flavors and textures of crisp, sweet melon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
4 cups diced seedless watermelon, (about 3 pounds with the rind) (see tips)
1/4 cup very thinly sliced red onion, (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts, (2 ounces), toasted (see tips)
Directions:
Whisk 3 tablespoons oil, 3 tablespoons orange juice, 1 tablespoon vinegar, 1/4 teaspoon salt and pepper in a large bowl until well-combined. Add 8 cups watercress, 4 cups watermelon and 1/4 cup red onion; toss to coat. Divide among 5 plates. Top with 2 ounces goat cheese and 1/2 cup hazelnuts to serve.
