Watermelon, Mache & Pecan Salad

By emp1438

This is a wonderful summer salad!
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.

Pepper Jelly Vinaigrette:
This is also terrific drizzled over a summery trio of sliced tomatoes, cucumbers, and onion

Ingredients

• Pepper Jelly Vinaigrette:
• 3/4 cup chopped pecans
• 5 cups seeded and cubed watermelon
• 1 (6-oz.) package mâche, thoroughly washed
• Pepper Jelly Vinaigrette
• Yield: Makes 3/4 cup
• 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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. 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.

2. 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:
1. Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.


Pat Paternostro, Metairie, Louisiana, Southern Living, JULY 2008