Watermelon Carpaccio with Ricotta Salata

  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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  1. Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.
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