Grilled Watermelon “Caprese” Salad With Cardamom Balsamic Reduction
¼ cup balsamic vinegar
1 teaspoon organic cardamom
Extra-virgin olive oil
½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)
Fleur de sel (or any good, flake salt)
2 cups organic baby arugula, washed and dried
1 cup crumbled goat cheese
Organic ground black pepper, to taste
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.
Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Arrange on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic