1 cup pomegranate or cranberry juice
1 tsp cornstarch
1 (4-5 lb) seedless watermelon
2 T olive oil, a little more for brushing
2 T balsamic vinegar
Salt (I like to use fleur de sel)
2 cups arugula lettuce or baby spinach or a blend
Freshly cracked black pepper
1/2 cup crumbled goat cheese
Some fresh mint is nice with this as well.
In a saucepan, bring the juice to a boil over medium heat. Stir in the cornstarch and let it simmer until it has thickened. Remove pan from heat. Preheat your grill to high. Peel watermelon and cut into 4 pieces; remove seeds. Brush the watermelon with some olive oil and grill for about 1 minute on each side. As soon as you remove it from the grill, lightly salt. Whisk together the oil and vinegar and toss with the greens. Paint some of the thickened juice mixture onto each plate and top with 1/4 of the greens, one of the grilled watermelon pieces and about 1/8 cup of the cheese. You may wish to drizzle on a little more of the juice syrup. Season with freshly cracked black pepper. (You can garnish with some pomegranate seeds or some dried cranberries if desired).
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