Strawberry & Watermelon Salad

Serves 4. Recipe is from the California Strawberry Commission.

2 cups quartered and cleaned strawberries

2 cups diced watermelon (yellow and red, if available)

¼ cup sliced fresh basil

1 handful arugula

Sherry vinaigrette (see recipe)

Salt and pepper to taste

1?3 cup candied walnuts or pecans

1?3 cup blue or goat cheese

1 tbl. pomegranate molasses or balsamic syrup

Sherry vinaigrette:

½ cup sherry vinegar

1 tbl. honey

1 shallot, cut in half and sliced thinly

½ cup extra virgin olive oil

Salt and pepper to taste

1. To make vinaigrette: Bring sherry vinegar and honey to a boil in small saucepan. In small mixing bowl, pour hot sherry mixture over shallots and let cool to room temperature. Once cooled, whisk olive oil with shallots and add salt and pepper to taste.

2. In a large mixing bowl add strawberries, watermelon, basil and arugula. Gently add drizzle of vinaigrette over strawberries, watermelon, basil and arugula mixture.

3. Toss and season with salt and pepper.

4. Plate on desired serving platter or into separate salad bowls or plates. Top with nuts, cheese and syrup to serve.