This is a refreshing summer time salad of leafy field greens, crisp shaved fennel and minced shallots all mixed with a mint lime vinaigrette.
It is then topped with a round 2-inch thick piece of mouthwatering watermelon, chopped hazelnuts, fennel fronds, daikon radish sprouts and tangy goat cheese.
Read More Here About – Cooking With Goat Cheese
Wow, that’s a mouthful. Oh, we forgot, and drizzled with more mint lime vinaigrette.
Leafy Greens & Watermelon Goat Cheese Salad
3/4 cup mint lime vinaigrette (find recipe Here)
4 rounds of watermelon, 5-inches round by 2-inches deep
4 cups mixed leafy greens
1 fennel bulb, grated, white part only, set in ice water to crisp *See Cook’s Notes
1 small shallot, minced
1/2 cup toasted hazelnuts, roughly chopped, divided
4 tablespoons crumbled goat cheese, divided
4 fennel fronds, divided *See Cook’s Notes
1 cup radish sprouts or broccoli sprouts, divided (can opt to use both sprouts)
Keep Chopping – Mincing & Shaking – Because – This Is What Your Making
The green part or stalk of a fennel is quite fibrous. To eat it directly, it must be cooked.
Save the fennel stalks to harness its flavor by adding it chopped when making a broth and soup. Discard the stalk after broth and soup is done cooking.
Fennel fronds grow out of the stalks and look like similar to dill. They can be used as a delicate garnish for salads or soups and other dishes.
Read more here: Cooking With Fennel.
Making The Salad
Using a 5-inch wide and 2-inches deep pastry cutter, cut 4 chunks of watermelon and set aside.
In a large bowl add leafy greens, crisp fennel, shallots and 1/3 cup vinaigrette and gently toss to coat vegetables.
Plate the leafy greens mixture. Place a a watermelon round over salad mixture. Top with 1 tablespoon goat cheese, 1/8 cup chopped hazelnuts, radish sprouts, and fennel fronds. Finish by drizzling with vinaigrette.
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