Masarap!: Watermelon Salad with Fried Cheese

In true Texas fashion, a storm was a-brewin' on this fine September day. The cold front that came through last weekend teased me like an experienced burlesque dancer, reminding me that I wasn't in Kansas (Michigan actually) anymore. Summer is still in full-force.

Since it was disgustingly humid outside, I decided to create a fantastic summer spread of salad and light entrees. I also prepared a raspberry and strawberry tart, thanks to a recipe from The Chew. I made it my own by making a chocolate pastry cream and topping it with homemade whipped cream. Oh, yes, I'm a rebel!

This first salad is one of my all-time favorites. Don't be taken aback by the fried cheese served with fruit. I know it may not make much sense, but it's sweet and savory all in one bite. Your taste buds will thank you.

1 of 3 dishes from my Late Summer Supper Spectacular

Serves 4

INGREDIENTS

- 6-7 slices of light Havarti cheese

(other yummy alternatives: halloumi, mozzarella)

- 1 egg

- 1 tbsp of water

- 3/4 cup italian bread crumbs

- Half of a medium (seedless) watermelon, chopped

- One cup of fresh mint, finely chopped

- 2 limes, juiced

- 1 tbsp of olive oil

DIRECTIONS

Slice the cheese into 1/2" pieces.

Whisk the egg and water in a bowl, breadcrumbs in another. Line a pan with parchment paper.

Dip the cheese in the egg mixture...

... then into the breadcrumbs. If you're feeling naughty (like me), bread those suckers twice.

Place breaded cheese onto the parchment paper and repeat with the remaining slices. Next, put the pan in the freezer and allow to set for at least 30 minutes. If you skip this step, the cheese will ooze uncontrollably when you pan fry them.

Now, let's get our hands on that watermelon.

Remove the rind from the watermelon and then slice into thirds.

Chop into bite-size pieces and place into a large bowl.

Juice the two limes directly onto the watermelon.

Chop the mint, add to the watermelon and toss to combine. For best results, allow it to sit at room temperature for 20 minutes for ultimate flavor potential.

In a non-stick pan, add olive oil and begin to fry the cheese slices. Flip them over when the first side is a gorgeous shade of golden brown and the cheese begins to ooze slightly. Cook the other side in the same manner.

Remove from the heat and sprinkle with a hint of kosher salt.