recipe 
yields
2 servings
Bunch celery leaves
Bunch arugula leaves
½ teaspoon lemon zest
Extra virgin olive oil
Sea salt
Freshly ground pepper
3 ounces farmer’s cheese (Minori or any other firm, dry white cheese), sliced to match size of watermelon
4 slabs watermelon, 1-inch thick
ingredients
steps
- In a bowl, lightly toss celery leaves, arugula, lemon zest, two ounces of oil, salt, and pepper. Set aside.
- In a non-stick pan over high heat, quickly grill or sear cheese with a small amount of cooking oil.
- Arrange watermelon on two plates with a few leaves of arugula and top each slab with seared cheese. Place the celery leaves on top of cheese and finish with more olive oil and sea salt. Serve immediately.
Date Published: 07.13.12
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- From chef Jeff McInnis of Yardbird, Miami, Florida
