Watermelon Blue Cheese Arugula Salad w/ Reduced Balsamic Dressing

This is the perfect warm weather salad.  The sweet watermelon mingles with the bitterness of the arugula and balsamic.  Add to that the pungent creaminess of the blue cheese.  Your taste buds just might slap you!!

I saw a watermelon just sitting there on the counter and my original plan for a (Fig & Blue Cheese Tart) went right out the window.  Quickly I grabbed a chef's knife and sliced it open and it was perfectly ripened, very sweet and oh so juicy. 

 Here's how to make it! You'll need:

1 C Watermelon cut into 1 inch chunks
1/2 C Fresh Arugula leaves
2 T Blue Cheese
1/4 C balsamic Vinegar
1T honey or Agave syrup
Edible flowers (optional)

Place balsamic vinegar in a small sauce pan, bring to a boil then lower heat to low and allow to simmer for 3-4 minutes, should reduce by half.  Stir in honey or agave and remove from the heat and set aside.

Arrange greens and melon on a plate and garnish with cheese and flowers.  Drizzle with the balsamic syrup.

 The balsamic reduces down into a thick sauce that is sweet and tart which is an excellent counterbalance to the sweetness of the watermelon.  

I had stopped in Wegmans the other day to pickup some blue cheese and being unsure which one to choose I stood at the counter and had a private tasting.  I tried them all including the English Stilton which was very yummy and equally expensive.  I finally settled on the Buttermilk Blue because it crumbles perfectly and has that sharp blue flavor.

 

 

I used edible flowers to add even more vibrant color to the Water Melon & Arugula Salad.  They don't have a competing flavor so they blended well with the arugula.  Give them a try!  You can procure them from a grocery store or other trusted grower.  Please don't eat the ones that the landscapers planted as they are covered with fertilizer and pesticides.