I love to cook.  But I don’t post too many recipes on this blog – I feel there is little reason to do so when bloggers like Ree Drummond and Deb and Alex are keeping the internet filled with delicious bites.  Especially when their sites include nice little recipe extras like … measurements.  My recipes often lack such niceties, as any of my pre-Honeydew roommates will tell you.  And actually, Honeydew will say the same thing.

But this recipe is worth sharing, even measurement-less.  My mama came up with it, and I have eaten as much as she will make of it, as often as she will make it, for the last couple of weeks: watermelon-chevre-mint salad, with a balsamic glaze.

Isn’t it pretty?

Strangely, this is quite a healthy dish – as you’re well aware if you follow me on Twitter, I’ve mostly wanted to eat ice cream, frozen yogurt, ice cream, sorbet, ice cream, milkshakes, ice cream, pie, ice cream, gingerbread, ice cream, and cake in the last few months.  And ice cream.

But this dish is mighty good for ya.  Here’s the “recipe:”



Fresh Mint

Chevre/Goat Cheese

Balsamic Vinegar


Chop up a bunch of watermelon.  Flick out any black seeds.  White seeds won’t hurt ya.

Chop up a bunch of mint that you may or may not have leftover from the Kentucky Derby.

Crumble up a bunch of chevre/goat cheese.

Gently combine in a pretty bowl.  Admire.

Boil balsamic vinegar, i.e. pour a couple ounces into microwave safe container (preferably with a pouring spout) for about 2 minutes.  This will give the balsamic a sweet, glaze-y effect.

If going for a beautiful presentation, serve salad from pretty bowl and offer boiled balsamic vinegar on the side, as adding the balsamic to the pretty bowl will make the beautiful salad look like stewed tomatoes, though it will still taste divine.  If not going for a beautiful presentation, dump the boiled balsamic into the bowl and then serve.

Keeps in the fridge for several days, and I think the longer it marinates in the balsamic, the better it gets.


2011.  Glacier County Honey Co.  Recipe credit to Nancy Stone.  All Rights Reserved.