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Recipe yields four servings
Ingredients:
2 c. watermelon 2 c. ripe black mission figs, split in half 2 t. extra virgin olive oil 2 t. saba di modena or balsamic vinegar 8-10 leaves of basil, torn ¼ c. sweetgrass dairy goat cheese Pinch salt
Production:
Mix watermelon balls and figs with extra virgin olive oil. Add pinch salt, divide over two chilled plates. Place dollops of fresh goat cheese over watermelon. Drizzle with saba, and garnish with fresh basil leaves. Serve immediately.
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