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Grilled Watermelon with Goat Cheese and Crispy Pancetta

August 24, 2016 by Mary Anne Rittenhouse 1 Comment

Grilled Watermelon Salad via Feast on the CheapThis Grilled Watermelon Salad with creamy goat cheese and crispy pancetta is the perfect medley to salute the long, sultry days of summer. Inspired by my favorite local restaurant, I had this sweet and savory creation plated in less than an hour, while barely breaking a sweat in our current August sauna. That’s no small feat seeing as we don’t have air conditioning in our kitchen! Although I chose to eat this for dinner, it could easily work double time as a salad at brunch, served alongside truffled eggs…assuming it’s cool enough to flip on the stove, of course.
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Grilled Watermelon Salad with Goat Cheese and Crispy Pancetta
Serves 4

 3 lb. chunk of ripe watermelon, sliced into 8 triangles, about 1 to 1 ½ inches thick each. Cut away the rind from each slice. – $3.11
4 oz. log goat cheese, crumbled, either a French Chevre or Montrachet – $3.99
3 oz. thinly sliced Pancetta or Capocollo -$5.49
1 cup Balsamic vinegar – stock
2 Tablespoons honey or sugar – stock
Extra virgin olive oil – stock
Coarse sea salt – stock
Fresh finely cracked black pepper – stock
Snipped chives for garnish – optional
Grand Total Assuming a Well-Stocked Pantry: $12.59
Total Per Serving: $3.15

Directions:
1. Preheat the oven to 425 degrees. Line a medium size, rimmed cookie sheet with foil. Place the Pancetta slices on the foil and bake for 5 minutes. Turn each slice and bake an additional 2 minutes until crispy and curled at the edges. Transfer to paper towels and set aside.

2. Meanwhile, pour the vinegar into a small saucepan; add the sugar or honey and bring to a low boil over medium-high heat. Reduce the flame and simmer, stirring frequently, until syrupy and reduced to about ¼ cup, about 20 minutes. Set aside.

3. Heat a nonstick grill pan over medium-high heat (or an outdoor grill.) Using a pastry brush, lightly paint the watermelon slices with olive oil to thinly coat. Transfer to the hot grill pan or barbeque. Note: If using an outdoor grill, coat the grill with some olive oil, as well. Grill each slice about 2 minutes on each side until grill marks appear. Transfer to a plate and season with the sea salt.

4. Assemble the salads: Slice each piece of watermelon into 4 pieces and divide equally between 4 plates. Top each salad with 2 or 3 slices of the crisped pancetta; follow with crumbled goat cheese and then drizzle a bit of olive oil and the balsamic reduction over each salad. Season each serving with black pepper, garnish with fresh chives, if desired, and serve immediately.

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