Ensalada de Sandía y Tomate (Watermelon Tomato Salad with Goat Cheese and Corn Nuts)

salad watermelon goat cheese tomato summer fruit vegetable vegetarian dairy cheese wheat/gluten-free

Ingredients

1 tablespoon honey

1½ tablespoons reserve sherry vinegar

Kosher salt

¼ cup extra-virgin olive oil

¼ cup corn nuts, preferably Quicos

4 medium heirloom tomatoes, cut into wedges

4 cups 1-inch watermelon cubes

¼ cup very thinly sliced sweet onion

3 ounces goat cheese, such as Capricho de Cabra

2 tarragon sprigs

Method

Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.

Pulse the corn nuts in a food processor until finely chopped.

Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.