Gluten-Free & Vegetarian
Serves 4
2 tablespoons water
1 tablespoon sugar
1 tablespoon balsamic vinegar
8 pieces seedless watermelon, 2” squares, 1” thick
8 yellow sunburst tomatoes, each sliced into 4 rounds
4 ounces Texas herbed goat cheese, divided into 8 portions
16 fresh oregano leaves
½ cup balsamic glaze (recipe to follow)
16 sunflower sprouts (¾ of stems removed)
Kosher salt
Freshly ground black pepper
In a small stockpot, dissolve water and sugar over low heat. Do not let it boil.
Remove from heat and add balsamic vinegar. Let cool.
Put the watermelon squares in a shallow dish and add cooled sugar/ vinegar mixture. Cover and refrigerate for at least 4 hours, turning every hour. Discard the marinade.
Assemble 2 watermelon squares onto 4 small plates. Top each square with goat cheese. Lean 4 tomato rounds against the goat cheese then place two small oregano leaves on top of the cheese. Make a zigzag design on the plate with the balsamic glaze. Place 4 sunflower sprouts on each plate then salt and pepper to taste.
Balsamic glaze: In a small saucepan, simmer 1 cup of balsamic vinegar over medium heat until reduced by half, about 5 minutes. It should have a syrupy consistency. Let cool before serving.
Food truck chef Christina MacMicken of the Good Karma Kitchen.
