|Seriously you're gonna want to eat this- like right now|
|Can you see the beautiful caramelization happening on the roasted watermelon & figs? It was really hard to get a picture before I scarfed this down.|
First, I washed some baby arugula and arranged it on a plate- I like greens a lot so I used about 1.5 cups. On top of that, I sprinkled about 1/4 cup of blueberries and a half cup or so of very thinly sliced red onion. Next, I tore up 2 or 3 big sprigs of mint and scattered them around the plate.
Next, the good stuff!! I sliced up about a quarter cup of this delicious salty sheep's milk feta from Ardith Mae farms and added to plate of salad. I don't think I can even do this cheese justice with words- salty, creamy, dreamy, and wonderful all fall short. The thing I love about high quality cheese is how little you need to add some major flavor to a dish.
The final, and most important step, roast your fruit! To get mine perfectly toasty, I melted about a tablespoon of coconut oil in a very hot pan. Then, I threw in some sliced figs and chunks of watermelon. The sizzle sound means it's working- or at least that's what I told myself.... Once I saw some pieces starting to form a darker crust, I scooped the fruit (and the bits left behind in pan) out and laid them gently on top of my plated other components. And then I dug in and didn't stop until it was all gone.
You could choose a dressing for this salad, but I liked mine as is. The juices running out of the fruit added a nice little "sauce" and the lack of a dressing allowed the produce and cheese to really shine.
Can't wait to dream up something to do with the eggplants I picked up!