Ingredients
- 1 cup pomegranate juice
- 1 teaspoon cornstarch
- 1 (5-pound) seedless watermelon
- 2 tablespoons olive oil, plus more for brushing melon
- Salt
- 2 cups arugula lettuce
- Freshly cracked black pepper
- 1/2 cup crumbled goat cheese
- 2 tablespoons balsamic mint syrup
- 1 pomegranate, seeds reserved, for garnish
Directions
In a medium-sized pot, bring the pomegranate juice to a boil over medium heat. Stir in the cornstarch and simmer until it thickens. Remove from heat and set aside.
Set the grill temperature to high and let it heat up. Remove the rind. Cut melon in 4 pieces roughly 2-inch by 4-inch rectangles. Brush the watermelon with olive oil and put on the grill for 2 minutes, turning to get grill marks on each side. Salt the watermelon when it comes off the grill. Add the arugula to a medium bowl and sprinkle with olive oil and salt and pepper, to taste.
Paint some of the pomegranate syrup on each plate. Top with 4 pieces of grilled melon and 1/8 cup of the goat cheese. Add more of the arugula salad and sprinkle with the remaining cheese. Drizzle each salad with balsamic mint syrup and some cracked black pepper. Sprinkle pomegranate seeds around each plate and serve.
Notes
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
