Grilled Watermelon Caprese Salad

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INGREDIENTS:

  • ¼ cup balsamic vinegar
  • 1 teaspoon Organic cardamom
  • Extra-virgin olive oil
  • ½ (5-pound) seedless watermelon (consider using both red and yellow seedless watermelon for extra color)
  • (or any good, flake salt)
  • 2 cups organic baby arugula, washed and dried
  • 1 cup crumbled goat cheese
  • Organic ground black pepper

DIRECTIONS:

  • Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat. If your grill lid has a thermometer built into the lid, it should read about 375 degrees.
  • Place the vinegar and cardamom in a small saucepan and simmer (on the stovetop) to reduce to a syrup, roughly 20 minutes. Do not allow to burn. When it is about the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution, it can stick to your hands and burn you.
  • Meanwhile, slice the watermelon into squares, without the rind, about 3×3 inches and ¾ inch thick. Brush them lightly with the olive oil.
  • Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt.
  • Arrange on a plate, alternating layers of watermelon, then arugula, then cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter.
  • Drizzle with the balsamic reduction, sprinkle to taste with ground black pepper and serve immediately.