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KEEP SCREEN ON

Yield: Makes 4 large salads

Ingredients
Ingredients
1/2 cup pine nuts

2 heads Bibb or Boston lettuce

2 cups watermelon cubes, cut into 1/2 inch cubes, seeds removed

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

1/4 cup aged Balsamic vinegar

Salt and freshly ground black pepper

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Based on 5 ratings

Preparation Method

  1. Chill 4 salad plates in Sub-Zero refrigerator.
  2. Preheat Wolf oven in ROAST at 350°F.
  3. Place pine nuts on baking sheet and toast for 10 minutes, or until golden brown.
  4. Cool and set aside.
  5. Cut lettuce in half, wash thoroughly, remove outer leaves and trim blemishes.
  6. Turn lettuce in salad spinner to dry.
  7. Arrange 1/2 head Bibb lettuce on each salad plate.
  8. Sprinkle watermelon, feta and pine nuts on the lettuce.
  9. Drizzle each with olive oil and balsamic vinegar.
  10. Season with salt and pepper.
  11. Serve immediately.

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