Watermelon Poppy Recipe

Make the vinaigrette

In a small bowl or jar combine the white wine vinegar, honey, Dijon mustard and minced shallot. Whisk or shake until honey and mustard dissolve. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) to emulsify. Stir in poppy seeds, then season to taste with salt and freshly ground black pepper. Chill in refrigerator while preparing other components; flavors meld best after 15–30 minutes.

Cut and compress watermelon

Cut watermelon into 1/2-inch thick slices, then use a round cutter or knife to cut into 3-inch disks or triangles as desired (approximately 8–10 pieces from 400 g). Lightly brush a resealable plastic bag with the neutral oil to prevent sticking, place the watermelon pieces inside in a single layer if possible, and press out excess air. For compression without a vacuum sealer: place the sealed bag flat on a tray and stack heavy, even weights (a cast-iron pan or several cans) evenly on top for 20–30 minutes. For a vacuum sealer: vacuum-seal the bag and compress for 10–15 minutes. After compressing, immediately transfer watermelon to a tray over an ice bath for 2–3 minutes to firm the texture, then drain on paper towels to remove excess liquid.

Optional quick marinade

If you want a slightly pickled brightness, drizzle 1 teaspoon of the prepared vinaigrette over the compressed watermelon and let sit 2–3 minutes before assembling. Pat dry afterward so the salad does not become watery.

If using store-bought

Roughly chop candied walnuts into bite-sized pieces and set aside.

If making quickly at home

Place 3 tablespoons sugar and 1 tablespoon water in a small nonstick skillet over medium heat. Cook until the sugar dissolves and turns golden, about 3–4 minutes; add 3 ounces walnut halves and stir to coat. Sprinkle a pinch of fine salt, then spread on a piece of parchment to cool. Once cooled, roughly chop and set aside.

Toss greens

Place the baby mixed greens in a large bowl. Add 1–2 tablespoons of the poppy seed vinaigrette and toss gently to coat the leaves evenly but lightly. (Reserve the rest of the vinaigrette for plating.)

Plate watermelon and cheese

Arrange the lightly dressed greens on individual plates or a shared platter. Neatly place the compressed watermelon pieces on top of the greens. Using a spoon or your fingers, break the goat cheese into small quenelles or crumble over the salad, distributing evenly.

Add walnuts and finish

Scatter the chopped candied walnuts over the salad. Drizzle remaining vinaigrette sparingly over the watermelon and cheese (about 1 tablespoon per serving). Garnish with fresh mint leaves if using and finish with a quick crack of black pepper.

Serve immediately so the greens remain crisp and the compressed watermelon retains its texture. Leftover dressing can be refrigerated up to 3 days; store components separately to avoid sogginess.