One of my favorite things in the world is eating dinner by candlelight with my husband. We finally did this Saturday night after a one-month hiatus. Life's been busy and we just hadn't taken the time.
Inspired by a recent visit to Extra Virgin, I attempted to duplicate their tomato, watermelon, watercress, and goat cheese salad. I didn't have Michael Smith's ancho chili vinaigrette recipe, so I had to wing it with Tyler Florence's citrus-chile vinaigrette. I used arugula in place of the watercress.
Steve made jumbo prawns which we marinated in lime juice and a spontaneous combination of spices, a little similar to Tyler Florence's shrimp preparation in the vinaigrette recipe.
Tomato, Watermelon, Arugula & Goat Cheese Salad:
Slice one tomato and place on platter
Scatter arugula over the tomato
Scatter watermelon pieces and goat cheese over the arugula
Dress with citrus-chili vinaigrette (add dressing between the layers)
1 vine-ripe tomato, seeded and chopped
2 canned chipotle peppers in adobo, chopped
1 teaspoon sugar
1 orange, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper