YIELD: Makes 4 servings
For Honey Balsamic Reduction:
1/2 cup – white balsamic vinegar
2 T – honey
1 tsp. – dijon mustard
zest of 1 orange + 2 T of the juice
1/4 tsp. – kosher salt
For Whipped Feta:
4 oz. – feta cheese, crumbled
1/4 cup – whipped cream cheese
3 T – honey
6 cups – seedless watermelon, cut into 1″ cubes
1/2 cup – fresh mint, julienned, reserving a few sprigs for garnish
4 (1″) pieces – honeycomb
freshly ground pepper
Combine the balsamic vinegar and 2 T honey in a small saucepan and bring to a boil. Reduce the heat to a slow bubble and cook for 8-10 minutes. The syrup will be thickened, remove from the heat and stir in the dijon mustard, orange zest, juice and salt, set aside and let cool.
Process the feta cheese, cream cheese and honey in a food processor until smooth, chill.
Combine the watermelon, fresh mint and honey balsamic reduction in a bowl and toss gently. Spoon the watermelon onto 4 plates, drizzling with the remaining balsamic reduction, top with a dollop of whipped feta and garnish with a piece of honeycomb and a sprig of fresh mint and freshly ground pepper, serve immediately.
You can prepare the components of this salad ahead of time, refrigerating the watermelon cubes and whipped feta, storing the honey balsamic reduction at room temperature and assembling the remaining ingredients right before serving.