2fresh jalapeñosseeded, ribs removed and rough chopped
1tbsplemon zest(zest from one lemon)
3/4cupfresh lemon juice(approx. 3-4 lemons)
1/4cupapple cider vinegar
Watermelon Burrata and Arugula Salad
1/4cuptoasted almond slices
1/2cupJalapeño Lemon Vinaigrette(recipe included)
Balsamic glaze for garnishoptional
Jalapeño Lemon Vinaigrette
Place jalapeños, lemon zest, lemon juice, cilantro, apple cider vinegar, honey and salt in the blender or food processor and blend on high for 1 minute, until fully liquified.
With the blender running, add the olive oil in a steady stream until all of the oil is incorporated.
Watermelon, Burrata and Arugula Salad
Place the arugula across a large plate or large shallow bowl.
Drizzle half of the Jalapeno Lemon Vinaigrette evenly across the arugula.
Gently place the burrata in the center of the arugula.
Add the diced watermelon on top of the arugula around the burrata.
Drizzle the remaining vinaigrette over the watermelon pieces and then sprinkle the entire salad with the toasted almonds.
Drizzle balsamic glaze over the top of the plated salad for garnish.
The Jalapeño Lemon Vinaigrette can be stored in an airtight container in the refrigerator for up to 7 days. This recipe makes about 2 cups of vinaigrette. Cut the vinaigrette portion of the recipe in half if you do not plan to use the leftover dressing within 1 week.Feta cheese may be substituted for burrata. If using crumbled feta, sprinkle it all over the salad. If using block feta cut it into small bite size pieces before adding.