Watermelon Salad with Arugula Pesto
Products used: Peach Dill Vinaigrette Pairing, Fernleaf Dill Olive Oil, Peach Balsamic Vinegar, French Citrus Fennel Sea Salt
Order Protection
Why use shipping protection?
Get a refund or reshipment within just a few clicks for the following issues:
Theft | Not Received | Damaged | Lost in Transit | Wrong Item
FREE US SHIPPING ON ORDERS $100+
Your entire shipment will be gift wrapped together.
Products used: Peach Dill Vinaigrette Pairing, Fernleaf Dill Olive Oil, Peach Balsamic Vinegar, French Citrus Fennel Sea Salt
For Pesto:
1 cup Arugula
2 Tbsp Manchego
2 Tbsp Walnuts
3 cloves Garlic
½ Tbsp SOOC Peach Balsamic
¼ tsp SOOC French Citrus Fennel Sea Salt
¼ cup SOOC Fernleaf Dill Olive Oil
For Salad :
4 cups Watermelon, cubed
2 cups Cantaloupe, cubed
1 cup Arugula, packed
3-4 Prosciutto slices, torn
1 ball Burrata
¼ tsp SOOC French Citrus Fennel Sea Salt
2 Tbsp Sunflower Seeds
¼ cup Sprouts
2 Tbsp Tarragon, torn
In a food processor, add the arugula, manchego, walnuts, garlic, Peach Balsamic, and French Citrus Fennel Sea Salt. Pulse while slowly pouring in the Fernleaf Dill Olive Oil.
Using a rubber spatula, scrape down the sides and pulse until smooth. Transfer to a small bowl, and set aside.
On a serving platter, add the watermelon, cantaloupe, arugula, and prosciutto.
Carefully pull apart the burrata and place pieces all over the top of the salad, and season all over with the French Citrus Fennel Sea Salt.
With a spoon, drizzle the pesto over top until you have as much as you’d like. Store remaining pesto in an airtight container and refrigerate for up to 1 week.
Garnish the salad with the sunflower seeds, sprouts, and tarragon. Serve immediately, and enjoy!