Mâche, a tender heirloom variety of lamb’s lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.
Ingredients
- 3/4 cup chopped pecans
- 5 cups seeded and cubed watermelon
- 1 (6-ounce) package mâche, thoroughly washed
- Pepper Jelly Vinaigrette
- 1 cup crumbled Gorgonzola cheese
Preparation
- Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
- Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
Pepper Jelly Vinaigrette
This is also terrific drizzled over a summery trio of sliced tomatoes, cucumbers, and onion.
- 1/4 cup rice wine vinegar
- 1/4 cup pepper jelly
- 1 tablespoon fresh lime juice
- 1 tablespoon grated onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil
- Whisk together first 6 ingredients.
-
Gradually add oil in a slow, steady stream, whisking until blended.
