SAN ANTONIO – INGREDIENTS
• 1 each - small watermelon - (Cubed or rectangular pieces)
• 8 oz. - Arugula
• 3 oz. - Red Wine Vinegar
• 2 Tbsp. - Balsamic Vinegar
• 2 tsp. - Salt
• 1 Tbsp. - Sugar
• 6 oz. - Olive oil plus more for sautéing
• 8 each - Cherry Tomatoes (halved)
• 2 oz. - Queso Fresco
• 3 oz. - Roasted & Salted Sunflower seeds
• 1 tsp. - Salt
• 0.5 tsp. - Olive oil
• As needed - Avocado Crema
1. Cube watermelon to desired measurement, remember to have fun and play with shapes.
2. Assemble vinaigrette; In a small bowl, combine the red wine vinegar, balsamic vinegar, salt, and sugar. Mix well to
dissolve salt and sugar. Add olive oil 2 oz. at a time in a steady stream while whisking the mixture.
3. In a vacuum sealed bag, add the watermelon pieces and the vinaigrette. Do not overcrowd the bags, seal and place in
refrigerator for at least 1 hour, or up to 3 hours.
4. Preheat a nonstick skill over medium-high heat; add 1 tsp. of oil and halved cherry tomatoes. Sauté for 2-4 minutes until
the tomatoes are blistered, but not burnt.
5. If roasting sunflower seeds, line a cookie sheet or sheet tray with parchment paper or foil. In a small bowl, combine the
sunflower seeds, salt, and oil. Mix well and roast at 350°F for 5-10 minuets.
6. Assembly: Open vacuum sealed bag and drain off any excess liquid in a container, reserve liquid. Arrange watermelon
pieces on upper right hand corner of your plate.
7. Lightly toss arugula in 2 tsp. of the reserved liquid. Place on middle left center of the plate, partially overlapping the
watermelon. Give it height.
8. Finish with a swirl of avocado crema, blistered tomatoes, sprinkled queso fresco, and roasted sunflower seeds.