Watermelon and Blue Cheese Salad

Name: Watermelon and Blue Cheese Salad
Yield: Serves 4
Ingredients: 1/2 small watermelon, rind and seeds removed, cut into 1- to 2-inch chunks; 2 ounces blue cheese, such as Cabrales or Maytag; Extra-virgin olive oil; Maldon salt or other flaky sea salt; Freshly ground black pepper

January 24, 2012

When watermelon ripens in the summer, I treat it simply to make it shine. Blue cheese turns it into a savory, refreshing salad and black pepper ties the whole thing together. To best match the juicy, crisp sweetness of the melon, I look for strong and sharp creamy cheeses. This tastes even better when the watermelon is cold and the cheese is room temperature and soft. In that case, it’s easiest to use a spoon to flick nuggets of cheese directly onto the melon.

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