Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 1 tablespoon red-wine vinegar
• ¼ teaspoon salt
• Freshly ground pepper, to taste
• 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
• 4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
• 2 ounces goat cheese, crumbled
• 1/4 cup very thinly sliced red onion, (1/4 small)
• 1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)

Directions

1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Tips

Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes