2 small sweet red or white onions, peeled, cut into 1/4” thick rings and soaked in ice water for 30 minutes if necessary
Raspberry vinaigrette (recipe follows)
2 bunches young watercress or other peppery green, woody stems discarded
8 cups chilled seeded watermelon, cut into 1” cubes (use both red and yellow watermelon, if available)
6 large ripe fresh figs, sliced or quartered
3 ounces or so drained feta
Garnish: Mint springs
Drain onions, pat dry and separate into individual rings and pour vinaigrette over. Marinate onions for at least 30 minutes refrigerated.
On chilled plates, arrange a bed of watercress and top with cubed watermelon. Arrange onions and figs attractively around and drizzle vinaigrette over. Place feta on top and garnish with mint leaves. Serve immediately.
1 tablespoon finely minced shallots or green onions
1/4 cup raspberry or other fruit vinegar
1/4 cup raspberry puree made from either fresh or unsweetened frozen berries, strained to remove seeds
1/4 cup fresh orange juice
2 teaspoons honey (or to taste)
3 tablespoons olive oil
Salt and freshly ground pepper to taste
Quickly whisk the shallots, vinegar, raspberry puree, orange juice, honey and oil together to make a smooth mixture. Season to taste with salt and pepper.