Grilled Watermelon Salad with Arugula, Feta and a Fig Balsamic Reduction

I don't think the last few days have been in my favor. It feels as though the universe is not in 'alignment'.  Sometimes one can't understand such uncharted territory, yet they strain to uncomplicate the complicated.  This type of thinking would be exactly how I process unfavorable babble.  I assume it's best to press on and look toward yummy things such as watermelon!


What better fruit to jump start the summer season!  Watermelon would have to be one of my all time favorite fruits.  The juicy sweetness is hard to beat, especially grilled! Yes, grilled.  I know, sort of odd to grill fruit but it's delicious! I promise!

I, unfortunately, am not a feta lover.  I'm actually almost a hater, sad I know.  Feta seems to be all the rage nowadays.  It's hard not to find this salty cheese in most dishes and salads.  I, fortunately, found a french feta that is so mild that one would swear it wasn't feta. Yes!!  Just the cheese I've been searching for!  If you are a feta connoisseur then by all means use your most favorite pungent cheese.  If not you must try french fetas! Absolutely delicious!

(I just adore my snail napkin holders)

Grilled Watermelon Salad


Ingredients:
1/2 medium watermelon
1 bunch baby arugula
1/2 cup fig balsamic
1/4 cup french feta
Drizzle of olive oil
Fresh cracked pepper

Preparation: 


Preheat the grill to med/high.

Cut the watermelon in half then slice the rind off.  Once all the rind is cut away cut the melon length wise and cut out half circles/ovals.

Pour the balsamic in a small saucepan and bring to a simmer and cook until reduced by half.  The consistency should be like thick syrup.

Place the watermelon on grill and cook about 4-5 minutes flip and repeat.  Let watermelon cool slightly.

Place a large handful of the baby arugula on a salad plate, drizzle with olive oil, place a piece of watermelon on top, drizzle with balsamic reduction and top with feta cheese.  Crack fresh pepper over the top and bon appetite!

Recipe Adapted from Claire Robinson