Watermelon, Onion Salad

This dish is ideal for summer lunches when melons are at their peak of ripeness. Not only is it an appetite stimulator, but it is also a radiant color complement to any outdoor buffet. Blueberries or fresh figs add an extra special touch.

Suggested accompanying wines: slightly sweet Gewurztraminer or Johannesburg Riesling

Ingredients:

1 Tbs. chopped shallots
1/3 cup raspberry vinegar
2 tsp. honey butter, to taste
1/3 cup olive oil
1/3 cup fresh or frozen raspberries, pureed and strained
kosher salt
freshly ground black pepper
2 medium red onions, thinly sliced
8 cups watermelon, cut into one-inch cubes (use both red and yellow watermelon, if available)
2 bunches watercress, stems removed
garnish with julienned mint leaves

Preparation:

In a medium bowl, whisk together the shallots, vinegar, honey butter, olive oil and raspberry puree. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions, and marinate in the refrigerator for at least 15 minutes. To serve, arrange a bed of watercress on each chilled plate. Top with cubed watermelon, and drape the onion rings on top. Drizzle with the vinaigrette, and garnish with the mint leaves, if desired.

Yield: 6 servings