Photo by Eva Kolenko

Grilled Watermelon Salad with Red Belly Honey Vinaigrette

by Derek Simcik

  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Red Belly Honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup CBD-infused oil
  • 2 large or 5 small slices whole seedless watermelon, about 1 inch thick
  • Togarashi spice mix for seasoning, as needed
  • 8 ounces arugula
  • 4 ounces mint, picked
  • 4 ounces basil leaves, picked and torn
  • ¼ cup loosely packed cannabis leaves, torn
  • ½ jalapeno, seeds removed and finely diced
  • 1 small chunk of ricotta salata, crumbled or shaved

To make the dressing, combine the mustard, vinegar, honey, salt and pepper in a blender. Slowly add the oils while blending until completely combined and emulsified. Adjust seasonings to taste; set aside. Season one side of the watermelon with togarashi mix and grill on a hot fire until charred on one side. Remove and let cool slightly. Slice watermelon into cubes and gently mix with arugula, mint, basil, cannabis leaves and jalapeno. Dress slightly and top with shavings of ricotta salata. Makes 4 servings.