After putting this salad together, the only thing that came to mind was caprese. Since my watermelon looked like tomatoes at first glance I figured this was an appropriate name.  I used an ice-cream scooper to scoop out my melon, but feel free to cut your melon in any shape you wish. If you prefer this salad on the sweeter side, drizzle honey overtop once complete. I love this sweet + salty salad as an appetizer or refreshing side salad especially on a Summer’s day. **If you are using the pecans, be sure to make them before hand or let them bake while you’re putting the rest of the salad together;)

I based my portion on the size of my serving plate. The bigger your plate, the more watermelon you need. I eyeballed this dish, so it’s really a matter of preference when it comes to how much cheese or how many pecans you prefer. The is no right or wrong here, just have fun with it!

Ingredients:

• watermelon
• feta or goat feta cheese
•  mint leaves
•  olive oil
• sea salt & pepper
• liquid honey (optional)
• pecans (chilli powder and maple syrup)

Directions:

1. drizzle maple-syrup and chilli powder over half a cup of pecans and mix well or shake well in a closed container. Then place in a flat tray and (bake @350f for 10 min)
2. scoop out or cut watermelon slices of your choice and place them on your platter
3. crumble goat feta or regular feta overtop
4. add washed mint leaves
5. add sea salt and pepper and drizzle olive oil to taste
6. add pecans throughout
7. drizzle honey overtop for extra sweetness