I got the vinaigrette recipe from the Urban Solace restaurant here in San Diego, but the tapa was totally my concoction. It's basically a take on Jose Andre's take on Ferran Adrià's tomato and watermelon skewers. Since I didn't have the patience to dissect the tomatoes and make "fillets" as it's required for his recipe, I took a short cut and created this tapa instead.
INGREDIENTS
- 10 cherry tomatoes cut in half
- Seedless watermelon, cut into 2" cubes (about 20)
- 1/4" thick cubes of queso panela
- toothpicks
- Pomegranate vinaigrette (recipe below)
Skewer together 1 piece each of watermelon, tomato and cheese with a toothpick and arrange in a platter. Drizzle the pomegranate vinaigrette over the tapas. Serve with some vinaigrette on the side. You can also use the vinaigrette in any salad and it also tastes great in the gorgonzola, pear and pecan salad.
Pomegranate Vinaigrette
- 1 Tbs minced shallots
- 1 Tbs Dijon mustard
- 2 Tbs Sherry Vinegar
- 2 Tbs lemon juice (fresh squeezed)
- 2 Tbs lime juice (fresh squeezed)
- 1 Tbs honey
- 2 Tbs pomegranate molasses (available at specialty stores or middle eastern markets)
- 1 tsp ground coriander seed
- 1 tsp kosher or sea salt
- 1 pinch fresh ground black pepper
- 1 cup canola oil
Place all ingredients except oil in a blender and puree. Slowly add the oil to make a smooth vinaigrette. Great on salads, chicken, grilled lamb or as a dipping sauce for a great summer veggie platter.
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