Pea Shoot Watermelon Goat Cheese salad with Balsamic Drizzle

This unusual salad celebrates the flavors of early summer. The sweet, juicy watermelon contrasts to the salty, cream goat cheese; both marrying beautifully with early summer’s tender pea shoots. The bright sweet-tang of the quick pickled French radishes bring a crunch and unexpected bite. The pickling though adding some tang also tones down the spicy flavor radishes often have. Only a small drizzle of aged Balsamic vinegar is needed to add a beautiful strong sweet flavor to this salad. Additional portions can be made by maintaining the same ingredients amounts multiplied by the number of salads desired.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings personal salad

Calories 115kcal

Author Toni Dash

Ingredients

1 loose cup Pea Shoots/Tendrils
¾ cup Watermelon cubed (or cut into shapes with cookie cutters as I did)
1 ounce Goat Cheese , crumbled
1 ½ teaspoon Aged Balsamic Vinegar (it becomes sweeter when aged)
OPTIONAL: 1/8 cup French Radishes , cut paper thin (suggest using a mandolin), Apple Cider Vinegar to cover radish slices and ½ teaspoon granulated sugar

Instructions

Instructions to Pickle the French Radishes:

Combine the apple cider vinegar and sugar in a small bowl; stir until sugar dissolves. Add the radish slices and set aside for 15 minutes. When ready to add to the salad, drain and combine with other ingredients.

Instructions for salad:

On the serving plate, arrange the pea shoots to create a bed. Place watermelon over the pea shoots. Evenly distribute the goal cheese over the other ingredients. Add radish slices if desired. Drizzle the balsamic vinegar over the salad.

Nutrition