Watermelon Salad With Goat Cheese From The Mark

When watermelon ripens in the summer, chef Jean Georges Vongerichten of The Mark Restaurant by Jean Georges, makes it shine. Goat cheese turns it into a savory, refreshing salad, and black pepper ties the whole thing together. To best match the juicy, crisp sweetness of the melon, look for strong and sharp creamy cheeses. This recipe tastes even better when the watermelon is cold and the cheese is room temperature and soft. In that case, it is easiest to spoon nuggets of cheese directly onto the melon.

Watermelon and Goat Cheese Salad

Yields 4 Servings

• 1/2 small watermelon, rind and seeds removed
• 2 ounces goat cheese
• Extra-virgin olive oil
• Maldon salt or other flaky sea salt
• Freshly ground black pepper

Cut the watermelon into 1- to 2-inch chunks. Arrange the watermelon in a layer on a serving platter. Place the goat cheese over the melon, then drizzle oil liberally over everything. Season with salt and pepper and serve immediately.