Grilled Watermelon Salad with Country Ham, Pine Nuts and Watercress

This is a stunningly pretty summer salad, pitching the raspberry red of the watermelon against the deep green of the watercress, from Tom Green, chef of the Kennedy Center. And it's refreshing, unusual and easy to make.
Serves four.

2 tablespoons aged balsamic vinegar
2 tablespoons extra virgin olive oil
1 quarter seedless watermelon
3 bunches watercress, rinsed and drained
4 paper-thin slices of country ham, julienned (sliced into matchstick strips)
1/4 cup toasted pine nuts

Remove rind from the watermelon and slice into one-inch-thick slices (reserve
the rest for other meals or to make additional servings). Grill watermelon slices
on both sides on a hot, ridged grill pan or under a hot broiler. Only lightly brown
or stripe the watermelon, then let cool and cut into bite-size cubes.

In a large bowl, toss the watermelon, watercress, olive oil, balsamic vinegar
and country ham. Place watermelon mixture in the center of the plate and sprinkle
with toasted pine nuts.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

Related Ingredients...

Balsamic vinegar
Dried fruits & nuts
Olive oil
Salamis & charcuterie