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Limoncello & Mint-Infused Watermelon Salad
Limoncello & Mint-Infused Watermelon Salad
Ingredients
- 1 1/2 lb Fresh Watermelon, 1" cubes
- 8 ea Mint Leaves, bruised (plus pinch for garnish)
- 4 oz Limoncello
- 3 oz Gorgonzola Dolce, crumbled
- 2 /12 Saba
- 1 1/2 tbsp Extra Virgin Finishing Olive Oil
- 1 tsp Maldon Sea Salt
- 1 tsp Fennel Fronds, chopped
- 1 pinch White Pepper
Instructions
- Steep bruised Mint in Limoncello (15-20 minutes)
- Remove Mint and toss Limoncello with cubed Watermelon
- Cover and let it infuse in the fridge for 30 minutes
- Drain off excess liquid
- Toss Watermelon with Extra Virgin Olive Oil, Saba, Sea Salt, and White Pepper
- Fold in crumbled Gorgonzola Dolce
- Lightly drizzle Saba and Olive Oil over the top
- Garnish with Fennel fronds and Mint
