1 tablespoon minced shallots or green onions, white only
1/4 cup raspberry or other fruit vinegar
1/4 cup raspberry puree made from fresh or unsweetened frozen berries, pureed and strained
1.2 cup fresh orange juice
¼ cup olive oil
2 bunches watercress, woody stems discarded
8 cups seeded watermelon (red and yellow if available)
6 large ripe fresh figs, sliced or quartered (optional)
Chopped mint leaves for garnishing
In a medium bowl, whisk together the shallots, vinegar, raspberry puree, orange juice, honey, and olive oil to make a smooth mixture. Season to taste with salt and pepper. Drain the onions, pat dry, and separate into individual rings. Transfer the onion rings to a medium bowl and pour the vinaigrette over. Marinate the onions for at least 30 minutes covered in the refrigerator.
Arrange the watercress and top with the cubed watermelon.
Arrange the onions and figs attractively around the drizzle the vinaigrette over. Sprinkle mint leaves over the top and serve immediately.
‘From the Earth to the Table’
Revised and Expanded John Ash’s wine country cuisine
The IACP Cookbook Award – ‘Book of the Year’