Grilled Watermelon Salad

Makes 4 servings

2 small to medium shallots (about 1½ ounces each), thinly sliced
1 tablespoon plus ½ teaspoon olive oil, divided
Pinch kosher salt
2 pounds watermelon, cut into 1-inch-thick slices with
the rind attached
6 to 8 large mint leaves, sliced
2 cups baby arugula
1 ounce feta cheese, crumbled
1 teaspoon balsamic vinegar

Nutritional information per serving (based on 4 servings):
Calories 128 (39% from fat) • carb. 18g • pro. 3g • fat 6g • sat. fat 2g
chol. 6mg • sod. 85mg • calc. 69mg • fiber 1g

1. Place the Grill/Griddle Plate onto the Baking Pan, with the Grill side
facing up. Place into the oven in the lower rack position. Set to Grill
at 450°F and preheat for at least 10 minutes.
2. While the Grill is preheating, toss the sliced shallots with ½ teaspoon
olive oil and pinch of salt. Brush both sides of the watermelon slices
with 1 teaspoon of the olive oil.
3. Once preheated, add the shallots to the grill plate and cook until
golden and frizzled, for about 3 to 4 minutes. Remove and reserve.
4. Add the watermelon to the grill and cook about 4 to 5 minutes per
side. Watermelon should still be cold and crunchy on the inside.
Remove the watermelon from the oven and cut into 1½-inch chunks
toss with the sliced mint leaves.
5. Arrange a platter with the baby arugula. Top with the warm
watermelon chunks and grilled shallots. Evenly scatter the crumbled
feta on top. Drizzle with the vinegar and remaining 2 teaspoons olive
oil. Serve immediately