Arugula and Watermelon Salad

This fresh and fruity salad is easy to make at home.
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Makes 4 Servings
  • 1 bunch of fresh tarragon
  • 1 shallot
  • 4 Tbsp. honey
  • 1/2 cup Ver Jus (or rice wine vinegar)
  • 1/2 cup salad oil
  • 2 Tbsp. popcorn shoots
  • 2 ears of fresh corn on the cob, in their husks, soaked in water for a few hours
  • 2 cups watermelon
  • 1/2 cup baby arugula

Blend shallot, honey and Ver Jus until smooth in a blender or food processor. Add tarragon until all is combined. Slowly add salad oil until fully blended.

Grill corn in their husks over high heat (about 550°F) until the husks are charred on all sides, about 15 to 20 minutes. Set aside to cool for about 5 minutes. When cooled, remove silks and husks and cut corn kernels from the cob.

To serve, mix arugula, popcorn shoots and grilled corn and top with dressing. Use a small cookie cutter to cut watermelon into circles and place on the corners of four plates. Then place one-quarter of salad mixture in the middle of each plate.