Grilled Watermelon Salad with Sweet and Tangy Vinaigrette

Ingredients:

Vinaigrette dressing

• 0.5 tbsp. + 2 tbsp. l. olive oil
• 1/4 cup honey
• 1/4 tbsp. freshly squeezed lime juice (2-3 limes) + zest of 1 lime
• 1/4 cup chopped shallots (1 large onion)
• 3 tablespoons hot sauce, preferably Texas Pete
• 2 large cloves garlic, crushed

Salad

• 2 tablespoons salted butter
• 1 tbsp. pecan halves
• 2 tbsp. l. brown sugar
• 1 small seedless watermelon
• 1 package (about 150 g) of small arugula
• 1 cup chopped strawberries
• 0.5 cup blueberries
• 110 g of blue cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped chives

Preparation:

1. Vinaigrette dressing:
   
   Combine the oil, honey, lime juice, zest, shallot, hot sauce, garlic, salt, and pepper in a bowl to make a sweet and spicy dressing. Set aside.
2. Line a baking sheet with waxed paper and set aside. In a large skillet over medium heat, melt the butter. Add the pecans and brown sugar and cook, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread the nuts on the prepared baking sheet to cool.
3. Preheat an outdoor grill. Trim the ends of the watermelon. Place the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1-cm-thick slices. Brush both sides of the watermelon slices with the dressing.
4. Place the watermelon slices on the grill in a single layer and grill until heated through and grill marks appear, 2–3 minutes per side. Let the watermelon cool, then dice. You won't need all of the watermelon for the salad; use as much as you like.
5. Layer arugula leaves, watermelon, strawberries, blueberries, blue cheese, pecans, parsley, and green onions in a salad bowl. Drizzle with dressing and toss just before serving.