From chef Jeff McInnis of Yardbird, Miami, Florida
Bunch celery leaves
Bunch arugula leaves
½ teaspoon lemon zest
Extra virgin olive oil
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
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.