There is nothing like watching a child eat a piece of watermelon. It is one of those moments when time seems to stand still as you watch little hands wrap around a big, juicy piece of watermelon and then watch a smile spread across the child's face. The juices from the delicious piece of fruit get all over the child's mouth, hands and, of course, the brand new red, white and blue outfit you just bought.
I don't know if many kids would eat today's featured recipe -- watermelon goat cheese salad -- but while preparing this dish, you could set aside some watermelon cubes, and give them to the kiddos to make them happy.
As you gather on the picnic blankets this Fourth of July, I hope you take time to thank the good Lord for the freedom He has given us and for the freedom given to us by all of our soldiers and veterans.
One medium seedless watermelon, peeled
Goat cheese, crumbled
Salt and pepper, (or kosher salt), to taste
Fresh basil leaves
Balsamic vinaigrette dressing, optional
Cut the watermelon into 1-by-1-inch cubes.
Lightly sprinkle with salt and pepper.
Scoop just enough watermelon from the tops of the cubes, to form small indentations. Spoon goat cheese on top and garnish with a fresh basil leaf per cube of watermelon. Lightly drizzle the dressing over the cubes.
Tip: Cut the watermelon into cubes the night before serving the dish to save time, then top with goat cheese and garnish just before serving.