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Watermelon, Tempura Goat Cheese Micro Salad

Watermelon Tempura Goat Cheese Micro Salad by Sous chef Cameron Huley, St. Charles Country Club

Sous chef Cameron Huley,
St. Charles Country Club

This juicy salad adds a splash of summer to the winter months. Sainte-Maure Caprifeuille goat cheese can be purchased at De Luca’s Specialty Foods.

Ingredients
Salad
1 cup medium diced watermelon
2 cups Neva Hydroponic micro greens (pea shoots, baby arugula, red amaranth)
1 Tbsp olive oil

Tempura Goat Cheese
4 1/2-inch slices Sainte-Maure Caprifeuille goat cheese
3/4 cup ice-cold water
1 egg yolk
1/4 cup plain flour
4 cups canola oil

Maple Balsamic Reduction
3 Tbsp balsamic vinegar
1 Tbsp maple syrup

Method

  1. In medium-sized bowl, mix egg yolk and water.
  2. With chopsticks, gently mix in flour. Do not overmix; the mixture should be lumpy to make a light, crispy tempura batter.
  3. Heat oil over high heat. Dust goat cheese with flour then dip in tempura batter. Fry in hot oil for 1-2 mins. Remove from oil and blot with paper towel to remove excess oil.
  4. Combine balsamic vinegar and maple syrup in saucepan over medium heat. Reduce to syrupy consistency.

Assembly

  1. Fill 1/2 of ring mould with diced watermelon. Add micro greens.
  2. Remove mould and top with tempura goat cheese. Drizzle with oil and maple balsamic reduction.

Yield 4 salads