RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE
Makes 6 to 8 servings
1 large jalapeño, diced (with seeds, if you like it hot)
1/2 cup olive oil
Sea salt
1 small watermelon, cut into 1-inch cubes
3 heaping tablespoons chèvre crumbles
To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake. Let this rest for an hour before using so the jalapeño will flavor the oil. You could also make it day ahead and store in the fridge. Put the watermelon cubes in a serving bowl, add the crumbled chèvre and drizzle the oil along with chopped jalapeño on top.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
