With Thanksgiving and the holiday season right around the corner, we could all use a tasty and healthy recipe. Our November Chef of the Month, Chef Mikey Termini has got us covered with his delicious and refreshing Watermelon Salad recipe. Enjoy!
A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”
Ingredients
2oz goat cheese panna cotta
4oz cubed watermelon
4 oz cubed Heirloom Tomatoes
1oz arugula
1oz shaved red onion
½ oz balsamic vinaigrette (combination of Balsamic Vinaigrette and Balsamic Reduction)
1oz candied pistachios
Goat Cheese Panna cotta:
1cup whole milk
6oz goat cheese soft
6 sheets of gelatin
Salt & White Pepper to taste
Directions: bloom gelatin in cold water, heat milk & Stir in goat cheese, add gelatin and allow to set.
Candied Pistachios:
2 cups pistachios
1 TBL sugar
1tsp Water
1 TBL Kosher salt
Directions: Toss nuts in sugar, water & coat evenly, sprinkle salt onto pistachios, bake 300 degrees for 8 minutes
This salad is served in the casual dining room of PB&G or anywhere poolside at the Four Seasons Resort Orlando. The watermelon salad has been a favorite for guests and staff alike for over a year. Chef Mikey says, “When I first arrived at the resort 6 months ago after transferring from the Jackson Hole Four Seasons this salad instantly caught my eye. I take pride in offering this salad to our guests every time they return, and I feel they take comfort in that as well. My name is Chef Mikey, and I endorse this salad.”
Chef Vibes 
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