Makes 4 servings.
Ingredients:
Vinaigrette:
- 3 Tbsp. pine nuts
- 1 cup olive oil, divided
- 1 clove garlic
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. walnut oil
- 2 limes (juice only)
Salad:
- 8 slices Serrano ham
- 1/2 watermelon
- 1 lb. baby arugula
- 8 pieces thinly sliced rice bread
- 2 Tbsp. Fontina cheese, grated
- 2 Tbsp. sour cream
- 8 mint leaves for garnish
Watermelon Granita:
- 2 cups watermelon leftovers
- 2 Tbsp. citrus aquavit (citrus flavored vodka)
- 8 mint leaves
- 2 limes (juice only)
- Prepare the vinaigrette and salad
Instructions:
Preheat oven to 200° F. In a medium skillet, toast pine nuts with 1 tablespoon of olive oil and garlic until golden brown over medium heat. Reserve half of the pine nuts for garnish. In a blender, combine remaining pine nuts, Balsamic vinegar, remaining olive oil, walnut oil and juice of 2 limes. Set aside until ready to serve. Put the Serrano ham on a baking sheet and dry in oven for 40 minutes. Slice watermelon into rectangles 2 x 2 x 6 inches. Set aside about four pieces for each salad. Reserve remaining watermelon for granita.
To Prepare the Watermelon Granita:
In a blender, combine reserved watermelon, vodka, 8 mint leaves and juice of 2 limes. Purée until smooth. Place the mixture in a baking dish and freeze until crystallized.
To Serve:
Scrape out the granita crystals and place in the bottom of a large bowl. Toss arugula with the vinaigrette. Put the arugula on top of the granita. Put the Serrano ham, rice sticks and reserved pine nuts on top. In a small bowl, mix Fontina and sour cream drizzle over salad.