Sous chef Cameron Huley,
St. Charles Country Club
This juicy salad adds a splash of summer to the winter months. Sainte-Maure Caprifeuille goat cheese can be purchased at De Luca’s Specialty Foods.
1 cup medium diced watermelon
2 cups Neva Hydroponic micro greens (pea shoots, baby arugula, red amaranth)
1 Tbsp olive oil
Tempura Goat Cheese
4 1/2-inch slices Sainte-Maure Caprifeuille goat cheese
3/4 cup ice-cold water
1 egg yolk
1/4 cup plain flour
4 cups canola oil
Maple Balsamic Reduction
3 Tbsp balsamic vinegar
1 Tbsp maple syrup
1. In medium-sized bowl, mix egg yolk and water.
2. With chopsticks, gently mix in flour. Do not overmix; the mixture should be lumpy to make a light, crispy tempura batter.
3. Heat oil over high heat. Dust goat cheese with flour then dip in tempura batter. Fry in hot oil for 1-2 mins. Remove from oil and blot with paper towel to remove excess oil.
4. Combine balsamic vinegar and maple syrup in saucepan over medium heat. Reduce to syrupy consistency.
Fill 1/2 of ring mould with diced watermelon. Add micro greens. Remove mould and top with tempura goat cheese. Drizzle with oil and maple balsamic reduction.
Yield 4 salads