{fresh} Watermelon, Pistachio & Baby Greens Salad

It's wicked hot here, and there's only one thing on my mind. Watermelon. Sometimes you want a slice pure and simple, but when its this hot, it's tempting to make watermelon into a meal. I recommend you do. Normally, goat cheese isn't my go-to for a salad, but Selles-sur-Cher, with its musty blue-grey mold is the perfect ashy, tangy compliment to the sweet crunch of melon and young butter lettuce. Since most arugula can't take the heat of high summer, tonight's the perfect night to pick the last of yours, toss it together with your homegrown mint, crisp watermelon, goats' cheese and pistachios. While it's all crisp and cool, pour a glass of Tavel rosé {here's my new favorite} and let summer begin. 

Watermelon, Pistachio & Baby Greens Salad

From The Newlywed Cookbook 

 ~ 

Serves 2 to 4

2 small heads butter lettuce, torn

Heaping handful of young arugula/rocket

Heaping handful of mâche, purslane, or watercress

1/2 medium seedless watermelon (about 4 lb/1.8 kg), cut in wedges and rind removed

1 small handful fresh chocolate mint, peppermint, or spearmint leaves, torn

1 tsp snipped fresh chives

Coarse white, grey, or pink sea salt

Freshly ground black pepper

4 tbsp best-quality extra-virgin olive oil

2 to 4 oz/55 to 115 g tangy goat cheese, such as Selles-sur-Cher or Crottin if available, at room temperature

Divide the butter lettuce between two or four dinner plates or one large platter. Distribute the arugula/rocket and mâche between the plates, then arrange watermelon wedges on each plate. Garnish all the salads with torn mint and chives, and season liberally with sea salt and black pepper. Drizzle with your finest extra-virgin olive oil and top with pieces of fresh goat cheese. Serve straight from the garden, or crisp and cold from the fridge.