Recipe: Watermelon and Red Onion Salad with Raspberry Vinaigrette

Watermelon and Red Onion Salad with Raspberry Vinaigrette
Source: Chef John Ash
Servings: 8

1 tablespoon shallot, chopped
1/3 cup raspberry vinegar
1/3 cup pureed raspberries, strained
2 teaspoons honey, or to taste
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 bunch watercress
1 medium red onion, thinly sliced
8 cups watermelon, cubed
fresh mint leaves, for garnish

In a medium bowl, whisk together shallot, vinegar, raspberry puree, honey, oil, salt and pepper. Pour vinaigrette over onion and marinate in refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on a large platter. Top with cubed watermelon. Remove onion rings from vinaigrette and arrange on top of watermelon. Drizzle with vinaigrette and garnish with julienned fresh mint.