Restaurant
Summer Spectacular!
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for May and June!
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reservationists for
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Watermelon and watercress salad
2 bunches watercress* (may substitute another mild flavored leafy green)
1 each red onion*, sliced very thin
1 ounce white wine vinegar
2 ounces olive oil
½ pound seedless watermelon*, melon ball scoops
1 cup Glenora Riesling*
Preparation:
Remove stems from the watercress. Wash and spin dry. Keep refrigerated until ready to use.
Soak the watermelon in Glenora Riesling for one hour.
For the dressing, place the vinegar in a bowl and whisk in the oil and season with salt and pepper to taste.
Toss the dressing with the onions, watercress and watermelon in a bowl and serve.
Makes 4 servings
*= local ingredients