Black Pepper Crusted Seared Watermelon Salad With Wild Arugula, Strawberries and Goat Cheese.
1 watermelon sliced into 1 inch thick rectangles
1 cup strawberries, sliced
½ cup balsamic vinegar
1 tsp extra virgin olive oil
Salt and pepper to taste
Reduce the balsamic in a small pot until reduced until slightly thick and syrupy. The bubbles will become bigger when it reaches the right consistency. Be careful not to over reduce! Paint the balsamic on your plating dish with a clean kitchen paint brush.
Heat up a medium sauté pan to high heat.
Season the watermelon with salt and black pepper. When the pan is hot, add a knob of butter and the planks of watermelon. Make sure to stir the watermelon around the pan a few times so the butter won’t burn as fast. Lower the heat to medium. Flip after 30-60 seconds. The watermelon should take on a deeper pink and similar to a tuna loin. Transfer to a cutting board and slice into slices 1 cm thick. Shingle watermelon on top of balsamic reduction.
Scatter strawberries on top of watermelon with a little goat cheese. Toss arugula with extra virgin olive oil (just enough to let the seasoning stick) and season it with salt and pepper.
Pile a nice handful of arugula neatly on top of the watermelon and strawberries and garnish with a few more crumbles of goat cheese.