4 cups diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
1/4 cup very thinly sliced red onion, (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts, (2 ounces), toasted (see Tips)
Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.
Per serving :
18 g Fat;
3 g Sat;
12 g Mono;
5 mg Cholesterol;
13 g Carbohydrates;
6 g Protein;
2 g Fiber;
182 mg Sodium;
425 mg Potassium
Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.