3 large Walla Walla River Sweet Onions, peeled and cut into
½" slices
1 lb Progressive Farms Asparagus, trimmed
1 seedless watermelon, cut into triangle slices (leaving the rind on)
1 cup balsamic vinegar
Sweet onions, sliced for garnish
Olive oil
Arugula
Feta cheese, crumbled
Pine nuts
Prep Time: 20 min
Cook Time: 40 min
Servings: 4–6
1 Prepare a hot, searing grill.
2 Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Once boiling, lower heat to a rolling simmer and cook until reduced to a thick sauce, about 8–10 minutes. Set aside and let cool.
3 Using flat metal skewers, carefully push skewers through the center of the sweet onion slices. Lightly brush both sides of the onion with olive oil. Grill until golden brown and soft, about 8–10 minutes on each side. Remove from grill and set aside.
4 Next lightly brush both sides of the watermelon triangles with olive oil. Grill the watermelon for about 5–6 minutes per side. Remove from grill and set aside.
5 Using a Ziploc® plastic bag, combine the asparagus with enough olive oil to coat. Season with salt and pepper. Seal the plastic bag and shake to mix. Place the asparagus on a hot grill. Grill for 5–6 minutes, moving the spears around to evenly grill on all sides. Remove from grill and set aside.
6 Grab all your prepared ingredients and begin to construct your salad. On a plate, place a handful of arugula. Cut the rind off a grilled watermelon slice and place on top of the arugula. Grab some asparagus spears and place next to the watermelon. Add some sweet onions and sprinkle with feta cheese and pine nuts. Lastly, drizzle the salad with your balsamic glaze and enjoy!
To learn more about Progressive Produce, visit www.progressiveproduce.com
