Watermelon & Goat Cheese Salad with Pistachios

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1 each Watermelon (4-1/2 lb seedless, will yield 3 lb trimmed) very cold
As needed Kosher salt
4 oz Creamy goat cheese
24 each Black peppercorns
2 Tbsp Olive oil
¼ cup Toasted pistachios, coarsely chopped
1 cup Tender greens (micro basil or spring mix)

1. Cut the watermelon into fourths lengthwise, then each fourth into 9-10 slices. Arrange on a platter and sprinkle with the salt.

2. Crumble the goat cheese over the melon. Crack the pepper on a cutting board with the bottom of a skillet or in a mortar and pestle. It should not be too fine.

3. Sprinkle the melon and cheese with olive oil, peppercorns and pistachios. Top with the greens and serve.

*Note: The melon can be peeled ahead of time and refrigerated, however the dish should be assembled at the last minute and served immediately as the salt will draw the liquid out of the melon fairly quickly.

Yield:  6-8 Servings