Details
| Serves |
6 |
| Total |
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| Prep |
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| Cook |
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| Active |
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| Difficulty |
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Equipment
- Large Skillet
- Sheet Tray
- Wire Rack
- Paper Towels
Ingredients
Main
- 1 ea. Watermelon, seedless
- 1 c Grape, green, halved
- 3 oz Prosciutto, slices
- ½ c Feta, crumbled
Nuts
Topping
- ½ bu Tarragon
- 1 T Balsamic, glaze
Oil
Instructions
Prep
- Cut watermelon into 1” steaks, pat dry, leave on a wire rack on a sheet tray for 1 hour in fridge
- Preheat the oven to 350°F, line sheet tray with parchment or mat
- Bake Nuts until slightly golden and fragrant, around 15 min
- Cut prosciutto into macédoine squares
Cook
- Heat Oil in pan on high until smoking, pat watermelon dry again, hard sear until blackened
- Remove watermelon back onto wire rack to rest for 2 min, cut into 1” cubes
Finish
- Mix Main ingredients together, plate, top with Topping
- Serve immediately